Step 1 – Searing the Roast for Flavor : Heat olive oil in your Dutch oven over medium-high. Pat the roast dry and season with salt and pepper. Sear on all sides until nicely browned (about 3-4 minutes per side). Remove and set aside.
Step 2 – Caramelizing the Onions Just Right : Add a bit more oil if needed. Toss in the sliced onions and cook on medium-low for 25–30 minutes, stirring occasionally. Add a pinch of salt and a bit of sugar if you want to speed up the caramelization.
Step 3 – Deglazing with Broth : Once onions are golden and jammy, stir in garlic and tomato paste. Cook for 1-2 minutes. Pour in broth to deglaze the pot, scraping up any browned bits. Let it simmer, then add Worcestershire, thyme, and bay leaf.
Step 4 – Slow Cooking to Tender Perfection : Return the seared roast to the pot. Cover with a lid and transfer to a preheated oven at 325°F (163°C). Braise for 3 to 3.5 hours until the beef is fork-tender.
