Swabian Beef Roast with Onions

Ingredients

For the Beef

2 ½ – 3 lbs 1.2 kg beef chuck roast or top round

2 tsp salt

1 tsp black pepper

2 tbsp all-purpose flour

2 tbsp vegetable oil or clarified butter

For the Onion Gravy

3 large yellow onions thinly sliced

2 tbsp butter

2 cloves garlic minced

1 tbsp tomato paste

1 cup dry red wine optional but traditional

2 cups beef broth

1 tsp dried thyme

1 bay leaf

1 tsp sugar helps caramelize onions

Salt & pepper to taste

How To Make Swabian Beef Roast with Onions

Prepare the Beef

Pat the beef dry.

Season generously with salt and pepper.

Lightly dust all sides with flour.

Sear

Heat oil in a Dutch oven over medium-high heat.

Brown the roast on all sides (about 3–4 minutes per side).

Remove and set aside.

Caramelize the Onions

Lower heat to medium.

Add butter and sliced onions.

Sprinkle with sugar.

Cook slowly, stirring often, until deep golden and soft (about 15–20 minutes).

Add garlic and cook 1 minute more.

Build the Gravy

Stir in tomato paste and cook briefly.

Pour in red wine and scrape the bottom to deglaze.

Let wine reduce for 3–5 minutes.

Add beef broth, thyme, and bay leaf.

Slow Roast

Return beef to the pot.

Cover and simmer gently on low heat for 2–2½ hours, or until fork-tender.

(You can also cook in a 325°F / 165°C oven.)

Finish the Sauce

Remove the roast and let it rest 10–15 minutes.

Simmer the sauce uncovered to thicken if needed.

Adjust salt and pepper.

Slice beef and spoon onions and gravy over the top.