Ingredients
For the Roast
- 1 first-cut chuck eye roast, well-marbled, approximately 3–4 lb
- Olive oil, for rubbing and searing
- Salt, to taste
- ¾ tsp coarse black pepper
- 1½ tsp paprika
- ½ tsp smoked paprika
- 1 tsp onion powder
- ¾ tsp dried marjoram
- 3 large white onions, sliced and divided
- 5–6 garlic cloves, sliced
Red Wine Coffee Sauce
- ¾ cup dry red wine
- ¾ cup beef or chicken broth
- 1 Tbsp tomato paste
- 1 Tbsp brown sugar
- ½ tsp paprika
- 1 tsp instant coffee
- 1 tsp minced garlic
Creamy Onion Gravy
- All the cooked gravy and drippings from the roast
- Cooked onions from the roast
- ¾ tsp consommé
- 3 Tbsp white wine
- Water, as needed
Directions
The Roast
- Rub the roast with olive oil, salt, coarse black pepper, paprika, smoked paprika, onion powder, and marjoram.
- Heat a large pot until very hot. Add a little olive oil and sear the roast for 2 minutes per side, until deeply browned. Transfer to a deep 9×13 pan.
- Add half of the sliced onions and the sliced garlic to the same pot. Sauté until softened and golden.
- Arrange the remaining raw sliced onions around the roast in the 9×13 pan.
- Whisk together the red wine, beef or chicken broth, tomato paste, brown sugar, paprika, instant coffee, and minced garlic in a bowl.
- Pour the sauce into the hot pot and deglaze, scraping up all the flavorful browned bits from the bottom.
- Pour the sautéed onions, garlic, and sauce over and around the roast.
- Cover very tightly and bake at 285°F for 5–6 hours, until fall-apart tender.
Creamy Onion Gravy
- Remove the roast from the pan.
- Transfer the gravy, drippings, and cooked onions to a saucepan, removing any very large pieces of onion first.
- Add the consommé and white wine. Bring to a simmer and cook uncovered for 7 minutes.
- Using a hand blender, blend until completely smooth and creamy.
- Add water a little at a time, if needed, to adjust the consistency and saltiness.
