Wine Braised Chuck Roast With Onions

READY IN: 21hrs 30mins
Recipe by Montana-GemBob

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

Top Review by Jezski

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

Ingredients Nutrition


  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.

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