Braised Beef with Onions, Garlic & Thyme

Looking for a standout main dish that’ll leave you with leftovers for days? Look no further than this classic braised beef and onion dish. Most of the work is done in the first 30 minutes while the oven takes care of the rest.


3lbs Chuck pot roast, cut into 2-3 pieces 
Kosher salt and freshly ground black pepper
2 tbsp Chefs Life Cooking Oil 
2 pounds onions, sliced as thinly as possible
6 garlic cloves, peeled and smashed
1 small handful thyme sprigs
1 cup dry, unoaked white wine like Pinot Grigio


Season the beef generously with salt and pepper, set it on a plate, and leave on the counter for about 1 hour so it comes to room temperature. Heat the oven to 300°F. Heat a large heavy ovenproof pot with a lid, such as a Dutch oven, over medium-high heat. Blot the beef with paper towels to absorb any moisture. Add 2 tablespoons of Cooking Oil to the pot and carefully lay the beef into the pan. Reduce the heat just a touch and cook without moving the meat until the first side is deeply browned, about 6 minutes. Turn the beef pieces and continue browning all sides. Take care that the pan juices don’t get too dark.

Once the meat is browned, add the onions, garlic, and thyme sprigs. Season lightly with more salt and pepper. Stir everything around so that the oil and moisture from the onions deglazes the cooked-on juices. Scoot the onions so they’re mostly underneath the meat, and cook until the onions are very soft and fragrant, about 10 minutes. 

Add the wine and bring to a gentle simmer. Cover the pot and transfer to the oven. Cook until the meat is extremely tender and the juices are thick and tasty, about 3 hours. 

When the beef is tender, transfer it to a cutting board and let it rest for about 15 minutes. Cut into thick slices, or pull apart into smaller portions, and arrange on a platter. Taste the onions, adjust the seasoning, and pour over the beef.