Prep 40 mins
Cook 3 hrs
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!
- 1814.36 g boneless chuck roast
- 9.85 ml salt
- 3.69 ml black pepper
- 29.58 ml olive oil
- 907.18 g onions, halved lengthwise and thinly sliced
- 2 large garlic cloves, chopped
- 14.79 ml tomato paste
- 2.46 ml dried thyme
- 2.46 ml dried rosemary
- 354.88 ml dry white wine
- 236.59 ml water
- 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.
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.
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.
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!