Wine-Braised Chuck Roast With Onions

Recipe by MA HIKER
READY IN: 3hrs 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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