Swabian Beef Roast with Onions Recipe

Introduction

Swabian Beef Roast with Onions is a classic German comfort dish that features tender, slow-cooked beef enriched with deeply caramelized onions and a rich gravy. It’s perfect for a cozy family meal that brings bold flavors and satisfying textures to the table.

Ingredients

• 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
• 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 and pepper to taste

Instructions

1. Step 1: Pat the beef dry and season generously with salt and black pepper. Lightly dust all sides with the flour.
2. Step 2: Heat the vegetable oil or clarified butter in a Dutch oven over medium-high heat. Brown the roast on all sides, about 3–4 minutes per side, then remove and set aside.
3. Step 3: Lower the heat to medium. Add butter and the sliced onions to the pot. Sprinkle with sugar and cook slowly, stirring often, until the onions are deep golden and soft, about 15–20 minutes.
4. Step 4: Stir in minced garlic and cook for 1 minute more.
5. Step 5: Add tomato paste and cook briefly. Pour in the red wine and scrape the bottom of the pot to deglaze. Let the wine reduce for 3–5 minutes.
6. Step 6: Add beef broth, dried thyme, and bay leaf to the pot. Return the beef to the pot, cover, and simmer gently on low heat for 2 to 2½ hours, or until the meat is fork-tender. Alternatively, cook in a 325°F (165°C) oven.
7. Step 7: Remove the roast and let it rest for 10–15 minutes. Meanwhile, simmer the sauce uncovered to thicken if needed. Adjust seasoning with salt and pepper.
8. Step 8: Slice the beef and spoon the caramelized onions and rich gravy over the top before serving.

Tips & Variations

• For a richer flavor, use clarified butter instead of vegetable oil when searing the beef.
• If you prefer a thicker gravy, mix a small amount of flour or cornstarch with cold water and stir it in during the final simmer.
• Serve with traditional sides like spaetzle, mashed potatoes, or crusty bread to soak up the delicious sauce.
• Red wine adds depth to the sauce, but you can skip it and use extra beef broth if preferred.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, other braising cuts like brisket or bottom round work well, as long as there is enough connective tissue to break down during slow cooking and keep the meat tender.

Is it necessary to cook the roast in a Dutch oven?

A Dutch oven is ideal because it retains heat well and allows for even simmering, but you can also use a heavy oven-safe pot with a lid or a slow cooker if you adjust the cooking time accordingly.

Swabian Beef Roast with Onions Recipe

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★★★★★

4.5 from 79 reviews

• Author: Hugo
• Total Time: 2 hours 45 minutes
• Yield: 6 servings 1x

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Description

This traditional Swabian Beef Roast with Onions recipe features tender, slow-cooked beef chuck or top round roast paired with sweet caramelized onions and a rich red wine gravy. Perfect for a hearty family dinner, the beef is seared for flavor then gently simmered until fork-tender. The dish captures authentic German flavors with simple ingredients and comforting textures.

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Ingredients

Scale 1x2x3x

Beef and Seasoning

• 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

Cooking Fats

• 2 tbsp vegetable oil (or clarified butter)
• 2 tbsp butter

Onion Mixture

• 3 large yellow onions (thinly sliced)
• 1 tsp sugar
• 2 cloves garlic (minced)

Sauce Ingredients

• 1 tbsp tomato paste
• 1 cup dry red wine (optional but traditional)
• 2 cups beef broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

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Instructions

1. Prepare the Beef: Pat the beef dry using paper towels to remove excess moisture. Season the entire roast generously with 2 teaspoons salt and 1 teaspoon black pepper. Lightly dust the beef all around with 2 tablespoons of all-purpose flour to help develop a crust during searing.
2. Sear the Beef: Heat 2 tablespoons of vegetable oil or clarified butter in a Dutch oven over medium-high heat. Brown the roast on all sides, approximately 3–4 minutes per side, to create a flavorful crust. Once browned, remove the beef from the pot and set aside.
3. Caramelize the Onions: Reduce the heat to medium and add 2 tablespoons of butter to the same pot. Add the thinly sliced 3 large yellow onions and sprinkle with 1 teaspoon sugar to aid caramelization. Cook slowly while stirring often for about 15–20 minutes until the onions are deep golden and soft. Add 2 minced garlic cloves and cook for an additional 1 minute to release their aroma.
4. Build the Gravy: Stir in 1 tablespoon of tomato paste and cook briefly to develop a rich flavor. Pour in 1 cup of dry red wine to deglaze the pot, scraping any flavorful browned bits from the bottom. Allow the wine to reduce by about half over 3–5 minutes. Add 2 cups of beef broth along with 1 teaspoon dried thyme and 1 bay leaf.
5. Slow Roast the Beef: Return the browned roast to the pot, nestling it into the onion and liquid mixture. Cover and let simmer gently over low heat for 2 to 2½ hours until the beef is fork-tender. Alternatively, you may cook the covered pot in a preheated oven at 325°F (165°C) for the same amount of time.
6. Finish the Sauce: Carefully remove the roast from the pot and let it rest for 10–15 minutes to retain juices. Meanwhile, simmer the sauce uncovered to thicken it if needed. Adjust seasoning with additional salt and pepper to taste. Slice the beef and serve it topped with the caramelized onions and rich gravy.

Notes

• For a gluten-free option, substitute all-purpose flour with gluten-free flour or cornstarch for dusting the roast.
• Using clarified butter instead of vegetable oil adds a rich buttery flavor to the searing process.
• The red wine is optional but adds depth and complexity to the sauce; substitute with additional beef broth if preferred.
• Cooking the roast in the oven requires an oven-safe pot with a lid such as a Dutch oven.
• Letting the meat rest before slicing ensures juicier and more tender slices.
• Leftover roast and sauce make excellent sandwiches or can be reheated with noodles or mashed potatoes.

• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: German

Keywords: Swabian beef roast, caramelized onions, German beef stew, slow cooked beef, red wine gravy, traditional German recipe