Cooking Instructions

• Preheat your oven to 325°F (160°C).
• In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
• In the same pot, add the sliced onions. Cook over medium heat, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes.
• Stir in the sliced mushrooms and minced garlic. Cook for an additional 5 minutes until the mushrooms are tender.
• Pour in the white wine (or additional beef broth) and scrape the bottom of the pot to remove any browned bits. Allow it to simmer for about 2-3 minutes.
• Return the seared roast to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Make sure the liquid covers at least half of the roast.
• Cover the pot with a lid and place it in the preheated oven. Let it braise for 3-4 hours, or until the meat is fork-tender.
• Once cooked, remove the pot from the oven. Discard the bay leaves and taste the sauce. Adjust seasoning with salt and pepper if needed.
• Let the roast rest for 10-15 minutes before slicing. Serve with the mushroom and onion sauce spooned over the top.