Wine-Braised Chuck Roast With Onions

"This is a very tender chuck roast with an amazing onion gravy. I serve it with egg noodles, warm bread and a green salad. I have never been a big fan of "roast beef" but this is to die for!"
 
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photo by Dantana photo by Dantana
photo by Dantana
photo by Dantana photo by Dantana
Ready In:
3hrs 40mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Put oven rack in middle position and preheat oven to 325°F.
  • Pat beef dry and rub all over with 1 1/2 tsp salt and 1/2 tsp black pepper.
  • Heat oil in an ovenproof 5 quart wide heavy pot over moderately high heat until hot but not smoking.
  • Brown beef on all sides, about 15 minutes total.
  • Transfer beef to a plate.
  • Add onions to pot and sauté over moderately high heat, stirring frequently until pale golden, about 10 minutes.
  • Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 tsp salt, 1/4 tsp pepper and cook stirring, two minutes.
  • Add wine and water and bring to a boil.
  • Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.
  • Let beef stand, uncovered, in onion gravy about 15 minutes.
  • Cut into 1/2 inch thick slice and serve with onion gravy.

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Reviews

  1. This is the best chuck roast I've ever made. I served it with wide egg noodles and the gravy was to die for! Made for Review My Recipe Tag. Thank you MA for posting a winner.
     
  2. This was very good. My Dh made as written. Served with garkic mashed potatoes. The gravey was on the thin side for us. You could use a slurry to thicken it if you wanted. We didn't and it was yummy. We are using the left over onions & juices as a start for french onion soup tomorrow. Thanks for the recipe. We will make again.
     
  3. Excellent! My friend left half a bottle of Moscato at my house and I'm not a sweet wine drinker. Anyway, of course you should never throw out wine and I was thinking along the lines of the once popular "Coke Roasts" and decided to give it a whirl. I cooked everything in my large cast iron pan, stove to oven. This was phenomenal! The first night, I stir-fried some fresh broccoli with ginger, sesame oil, garlic, pepper and soy sauce; cooked some ramen noodles and combined everything with some of the cut up beef, and the amazing onion broth, topped with toasted sesame seeds...delicious! Told the kids it was beef broccoli lo mein ;) The next day for lunch, I took a stoneware bowl and filled it with the onion broth and chunks of beef, topped with thick sliced swiss cheese and baked for the most amazing French onion soup. Not sure if I should invite her over more often in hopes she leaves more wine, thank her, give her a taste or all of the above :) Thanks for sharing!
     
  4. Great beef! I made half a recipe and had to add water as the juices were evaporating. I wanted some gravy for the meat and noodles. Served with a spinach salad. YUM.
     
  5. I didn't know what to make for dinner so I bought a chuck roast and some onions, carrots and onion soup mix. I found this gem of a recipe and used it instead. AWESOME! I scaled it down to 4 servings because I had a 2.5 lb roast. It was incredible!! Thanks for the great recipe, my wife loves it and it is so much better than the standard 'pot roast' that the chuck is often designated to.
     
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RECIPE SUBMITTED BY

I have been a member of recipezaar and food.com for years. This is definitely my go-to place for recipes and love that I can have all my individual cookbooks to sort and store recipes. ? I like to experiment when I cook and find that I rarely follow a recipe as it is written. I am also pretty health conscious and try to cook low-fat for regular everyday meals (you can't skimp on the rich stuff for holiday meals & treats!). I also avoid processed foods and use fresh wholesome ingredients whenever possible.
 
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