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Oven Baked 3-Ingredient Church Ladies Beef and Onion Roast

A simple yet delicious roast that combines beef and onions for a tender, flavorful meal, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 to 4 pounds beef chuck roast (boneless) Choose a well-marbled roast for the best flavor and tenderness.
  • 3 large yellow onions, thinly sliced About 2 to 2 1/2 pounds total.
  • 1 packet dry onion soup mix 1-ounce packet.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. Choose a heavy, oven-safe casserole dish or Dutch oven with a lid that’s just big enough to hold the roast snugly.
  3. Peel the onions, then cut them in half from root to tip and slice them into thin half-moons.
  4. Scatter about two-thirds of the sliced onions in an even layer on the bottom of the casserole dish.
  5. Pat the chuck roast dry with paper towels and place it directly on top of the onions.
  6. Sprinkle the dry onion soup mix evenly over the top surface of the roast.
  7. Top the roast with the remaining sliced onions.
Cooking
  1. Cover the casserole dish tightly with its lid and place it in the center rack of the preheated oven.
  2. Bake undisturbed for 3 to 3 1/2 hours for a 3-pound roast, or 3 1/2 to 4 hours for a 4-pound roast, until the beef is tender.
  3. About halfway through, spoon some of the developing onion juices over the top of the roast and re-cover.
  4. Once done, carefully remove from the oven, let the juices run, and serve with onions and gravy.

Notes

Serve with mashed potatoes, rice, or bread to soak up the gravy. Allow leftovers to cool completely before storing in an airtight container for 3-4 days in the refrigerator, or freeze for up to 3 months.