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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
