Braised beef with lots and lots of onions from Six Seasons: A New Way with Vegetables (page 356) by Joshua McFadden and Martha Holmberg

Ingredients

garlic
onions
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

EatinSnax on March 21, 2026

This was excellent. Simple ingredients that let the beef taste like beef. I took the suggestion from the book to serve it as a beef sandwich and dip it in the jus. The onions practically melted, I could just about spread them on the bread like butter. So, so delicious.
emilybran on February 18, 2026

This is amazing. Truly the only way I want to make pot roast.
noor_37m4rf on January 18, 2026

Combined it with the celeriac mash, great combo :)
emfass on January 15, 2026

Notes from 1/1/18: I trimmed away as much of the fat on the chuck as I could, which was the right call. I threw in a handful of the vegetables I was already chopping for miso-maple roasted vegetables, and I wish I’d added a ton more to this. The meat-to-other-stuff ratio was too high for me, and I think I oversalted everything by a hair, but man oh man was this tasty. Also slightly too savory—try cutting the wine with water or broth next time. Notes from 2/8/20: Added too much liquid, because I was trying to make sure all the vegetables I added were going to be cooked. Try adding less liquid than you think you need next time—maybe it doesn’t have to be at level/nearly covered. Also, I did four onions and then some root vegetables, which were great, but the onions are SO FREAKING GOOD. Might be nice to try once with just onions, in which case, do like 6-8 of them. Added dumplings too, which are tasty.
Katiemroo on January 10, 2026

This dish has flavors of French Onion Soup. It took a little over three hours in the oven and about four good sized onions sliced on a mandolin. Served over the Brown Butter Mashed Potatoes from Smitten Kitchen, and the Peasant Bread from Bread, Toast, Crumbs.
rincewind on April 28, 2024

I suggest cooking it uncovered for the last hour, to reduce the liquid. Use a mineral (not fruity) dry white wine, not too acidic. Wonderful recipe.
jgreenheck on January 17, 2022

Nice alternative to my standard pot roast. I’ll put this one in the Sunday Supper rotation. And the leftovers will be delicious.
ripleypickles on December 09, 2021

Delicious. Recipe should note that a lot of seasoning must be done at the end. We added probably half a cup of soy and Worcestershire, but overall, really good, especially for French dip or Italian beef sandwiches.
Apepin on January 18, 2021

This is a good, simple pot roast.
Lsblackburn1 on April 05, 2020

I used sweet onions so they wouldn’t make my eyes hurt. Not sure if that was a good call for flavor, but this still managed to be delicious. Only sad thing was I had no nice crusty bread to serve it with. Will make awesome sandwiches for the next few days.
khopkins1012 on January 03, 2019

Cried all my eye makeup off while cutting the onions but it was worth that effort. I made this for Christmas dinner and served with spicy cornbread stuffing. Honestly the most difficult step was cutting the onions, which is not hard. The white wine shines through.
sberes on September 16, 2018

This was absolutely amazing!! Food processor slicing blade on two for the onions. increase onions to three pounds maybe and double the butter and seasonings for them would be the only change I would try. I would love more onions. 8/24/18.
Astrid5555 on January 20, 2018

Excellent, only effort includes thinly slicing the onions! Whole family loved it.