Ingredients — serves 6–8
| Ingredient | Quantity |
|---|---|
| Beef chuck roast | 1.5–2 kg |
| Large onions, sliced | 4–5 |
| Garlic, minced | 5–6 cloves |
| Beef stock | 500 ml |
| Worcestershire sauce | 2 tbsp |
| Tomato paste | 1 tbsp |
| Olive oil | 2 tbsp |
| Butter | 1 tbsp |
| Salt | 2 tsp, or to taste |
| Black pepper | 1½ tsp |
| Paprika | 1 tsp |
| Dried thyme | 1 tsp |
| Dried rosemary | ½ tsp |
| Bay leaves | 2 |
| Flour | 2 tbsp |
| Water | 2 tbsp |
| Optional: chili flakes | ½ tsp |
| Optional: fresh parsley | for garnish |
Q/S (as needed): salt, pepper, stock/water, and flour can be adjusted according to the size of the roast and desired gravy consistency.
Method
-
Prepare the beef
Pat the roast completely dry. Season all sides generously with salt, black pepper, paprika, thyme and rosemary. Let it sit at room temperature for about 20–30 minutes. -
Sear the roast
Heat olive oil in a heavy Dutch oven or large oven-safe pot over medium-high heat. Sear the beef for 3–4 minutes per side, including the edges, until deeply browned. Remove and set aside. -
Cook the onions
Reduce the heat to medium. Add butter and sliced onions. Cook for 10–15 minutes, stirring occasionally, until soft and golden brown. Don’t rush this step—the browned onions provide much of the gravy’s flavor. -
Add garlic and tomato paste
Add minced garlic and tomato paste. Cook for 1–2 minutes, stirring constantly. -
Build the gravy
Sprinkle the flour over the onions and stir for about 1 minute. Slowly pour in the beef stock while stirring to prevent lumps. Add Worcestershire sauce and bay leaves. -
Return the beef
Place the seared roast back into the pot. The liquid should come roughly ⅓–½ of the way up the meat, rather than completely covering it. -
Slow cook
Cover tightly and cook at 160°C / 325°F for approximately 3–4 hours, turning the roast once halfway through. It’s ready when a fork easily pulls the meat apart.Slow cooker option: Cook on LOW for 8–9 hours or until fork-tender.
-
Finish the gravy
Remove the beef and bay leaves. If the gravy is too thin, simmer uncovered for 5–10 minutes. If it’s too thick, add a little beef stock or hot water. -
Rest and shred
Let the roast rest for 10–15 minutes, then pull it apart into large tender pieces. Spoon the onion gravy over the beef. -
Serve
Garnish with fresh parsley and serve with mashed potatoes, rice, roasted vegetables, or crusty bread.
Nutrition — approximate
Per serving, assuming 8 servings and using a moderately trimmed 1.75 kg chuck roast:
-
Calories: ~570 kcal
-
Protein: ~55 g
-
Fat: ~32 g
-
Carbohydrates: ~13 g
-
Fiber: ~2 g
-
Sugar: ~5 g
-
Sodium: ~750–900 mg
Nutrition will vary considerably with the beef’s fat content, amount of gravy consumed, and sodium level of the stock.