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Wine-Braised Chuck Roast With Onions

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“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!”
READY IN:
3hrs 40mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Put oven rack in middle position and preheat oven to 325°F.
  2. Pat beef dry and rub all over with 1 1/2 tsp salt and 1/2 tsp black pepper.
  3. Heat oil in an ovenproof 5 quart wide heavy pot over moderately high heat until hot but not smoking.
  4. Brown beef on all sides, about 15 minutes total.
  5. Transfer beef to a plate.
  6. Add onions to pot and sauté over moderately high heat, stirring frequently until pale golden, about 10 minutes.
  7. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 tsp salt, 1/4 tsp pepper and cook stirring, two minutes.
  8. Add wine and water and bring to a boil.
  9. 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.
  10. Let beef stand, uncovered, in onion gravy about 15 minutes.
  11. Cut into 1/2 inch thick slice and serve with onion gravy.

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