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very easy
Prep Time
30 mins
Total Time
4 h 50 m


2 lb
Sterling Silver boneless chuck roast
1 kg
2 tbsp
olive oil
30 mL
2¼ cups
beef broth, divided
560 mL
2 lb
yellow onions, thinly sliced (about 4 medium onions)
1 kg
¼ cup
60 mL
3 tbsp
balsamic vinegar
45 mL
½ tsp
2 mL
garlic clove, minced
1 tbsp
tomato paste
15 mL
1 tbsp
dehydrated onion flakes
15 mL
1 tsp
onion powder
5 mL (9 g)
1 tsp
granulated garlic
5 mL (3 g)
1 tsp
fresh parsley
5 mL (1 g)
1 tsp
fresh thyme
5 mL (1 g)
½ tsp
2 mL (0.5 g)
½ cup
red wine
125 mL
3 tbsp
red wine vinegar
45 mL
bay leaves


Step 1

Pat all sides of chuck roast dry with paper towels.

Step 2

Heat oil in a large Dutch oven or oven-proof pot over medium-high heat. Once oil is smoking, add roast. Sear until a deep brown crust forms on bottom of roast, and it can be lifted easily from pot, about 2 mins. Turn roast over and repeat browning process on all sides. Transfer roast to a plate.

Step 3

Remove pot from heat. Carefully pour in ¼ cup (60 mL) beef broth. Stir, scraping up any browned bits from bottom of pan, with a spatula.

Step 4

Stir in sliced onions and sugar. Return pot to stovetop over medium-low heat. Cook, stirring often, until onions start to caramelize, about 10 mins. Stir in balsamic vinegar and salt. Continue cooking, stirring often, until onion reduces by half, about 15 mins.

Step 5

Meanwhile, position rack in lower third of oven. Preheat your oven to 150°C (300°F).

Step 6

Stir minced garlic into onions and cook for 2 mins. Stir in tomato paste until combined, then add dehydrated onion flakes, onion powder, granulated garlic, parsley, thyme and pepper. Cook, stirring, for 2 more mins.

Step 7

Place chuck roast over onions. Pour in wine, red wine vinegar and remaining 2 cups (500 mL) beef broth, making sure that onions are covered by liquid. Add bay leaves. Partially cover pot with lid, then bring to a gentle simmer.

Step 8

Cover pot with a tight-fitting lid, then transfer to oven. Roast for 2 hr. Carefully remove pot from oven and flip roast over (using a spatula or two). Continue roasting, covered, until beef is tender, about 1 hr 30 mins.

Step 9

Remove pot from oven and set aside, covered, for 15 to 30 mins.

Step 10

To serve, carefully transfer roast to a cutting board. Use tongs to gently hold the roast while slicing with a serrated knife. Discard bay leaves from gravy. Season with salt to taste, if desired. Serve roast and gravy with French Onion Crostini and your favourite mashed potatoes, if desired.


To make French Onion Crostini, brush 1 inch (2½ cm) thick baguette slices with melted garlic butter, then toast in a 220°C (425°F) oven until golden, about 10 mins. Top each with 1 tbsp (15 mL) onion mixture from pot roast, then sprinkle with shredded Gruyère cheese. Return to oven and bake until cheese melts. Sprinkle with fresh thyme, if desired.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Lactose Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe)
14 g
Saturated Fat:
4.5 g
25 g
3 g
17 g
80 mg
32 g
580 mg
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