Wine Braised Chuck Roast With Onions

Total Time
21hrs 30mins
Prep 30 mins
Cook 21 hrs

Just a great way to use inexpensive chuck roast and have great flavor. Easy to make and easy to enjoy.

Ingredients Nutrition

Directions

  1. Pre Heat oven to 325 degrees.
  2. Pat roast dry and rub all over with 1 1/2 tsp salt and 3/4 tsp pepper.
  3. Heat oil in an ovenproof 5 quart Dutch Oven or heavy pot over high heat until hot but not smoking and brown roast on all sides.
  4. Remove roast to a plate and set aside.
  5. Add onions to the pot and saute over moderate heat, stirring frequently, until pale golden.
  6. Add garlic, tomato paste, thyme and remaining 1/2 tsp salt and 1/4 tsp pepper and cook, stirring, for 2 minutes.
  7. Add the wine and water and bring to boil.
  8. Return beef to the pot, cover tightly, and place in oven. Turn beef over after 1 hours of cooking and then cook for another 1 1/2 to 2 hours Total cook time 2 1/2 to 3 hours until beef is very tender.
  9. Let beef stand, uncovered, in onion sauce 30 minutes before serving.
  10. Serve meat with onion gravy, accompanied by egg noodles.
Most Helpful

A keeper! I made it just as written; it was delicious, tender and not dry, which is sometimes a problem with pot roast. I might just shred the leftovers and serve on buns. Seems like it would be a tasty sandwich, much better than the Italian-type sandwich beef. Montana-GemBob, thanks for posting this winner....~~~Janet

Jezski April 15, 2008