Onion Beef Roast

Onion Beef Roast
Servings: 6 Prep 5 mins Cook 7 mins Roast 350°F 2 hrs Stand 20 mins


  • 1 beef chuck roast (3 1/4 pounds)
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon herbs de Provence
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 medium-size white onions, sliced
  • 1/3 cup red wine
  • 18 stalks asparagus (about 1 bunch)

Make It

1. Heat oven to 350 degrees F. Place roast on work surface; trim any excess fat.

2. Combine seasoned salt, herbs de Provence, cumin seeds, garlic powder and pepper. Rub all over roast.

3. In ovenproof skillet, heat oil over medium-high heat. Brown roast on all sides, about 3 minutes. Add onions and wine; remove from heat. Cover with foil.

4. Place skillet in 350 degree oven. Roast until fork-tender, about 2 hours. Carefully remove skillet from oven. Let stand, covered, 20 minutes.

5. Meanwhile, trim asparagus. Heat skillet with 1/2 inch water over medium-high heat to bare simmer. Add asparagus; cook until fork-tender, 4 minutes. Drain asparagus; keep warm.

6. Uncover roast. Transfer to serving platter. Strain onion solids from roasting pan over a bowl. Transfer solids to food processor. Puree. Skim as much fat as possible from pan drippings. Stir in pureed onion solids. Serve roast sliced with asparagus and gravy. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 617, Fat, total (g): 43, chol. (mg): 165, sat. fat (g): 16, carb. (g): 6, fiber (g): 1, pro. (g): 48, sodium (mg): 307, Percent Daily Values are based on a 2,000 calorie diet.