Steakhouse Onion Gravy Chuck Roast

Deep, rich Sunday comfort. Classic pot roast with steakhouse depth.

This is the roast that makes the whole house smell like Sunday. The chuck comes off the shoulder, veined with fat that melts down over eight slow hours into the onions and wine, and the gravy is just the cooking liquid finished with a little butter and flour. It's the first recipe we put in the Supper Box, and the one people ask about.

Shop the cut: Chuck Roast — from $48, ships frozen Tuesday.

Ingredients

• 1 S Ranch Chuck Roast (3.5 lb)
• Kosher salt and black pepper
• 1 large onion, sliced
• 3 cloves garlic
• 1 cup beef broth
• ½ cup red wine
• 1 tbsp Worcestershire sauce
• 1 tbsp butter
• 1 tbsp flour
• Mashed potatoes, for serving

Instructions

1. Pat the roast dry and season generously with salt and pepper.
2. Sear in a hot skillet 3 minutes per side until deeply browned.
3. Add the onion and garlic to a slow cooker and set the roast on top.
4. Pour in the broth, wine and Worcestershire. Cook on low 8 hours.
5. For the gravy: melt the butter, whisk in the flour, then slowly add 1 cup of the cooking liquid. Simmer until thickened.
6. Serve over mashed potatoes and spoon the onion gravy over the top.

Prep 15 min · Cook 8 hr · Serves 6

Every cut in this recipe is 100% Black Angus, born, raised and finished on the S Ranch outside Hardin, Montana, dry-aged and cut in our own USDA-inspected plant. Beef boxes ship frozen every Tuesday.

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