Wine Braised Chuck Roast With Onions

"Just a great way to use inexpensive chuck roast and have great flavor. Easy to make and easy to enjoy."
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Ready In:
21hrs 30mins




  • Pre Heat oven to 325 degrees.
  • Pat roast dry and rub all over with 1 1/2 tsp salt and 3/4 tsp pepper.
  • 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.
  • Remove roast to a plate and set aside.
  • Add onions to the pot and saute over moderate heat, stirring frequently, until pale golden.
  • Add garlic, tomato paste, thyme and remaining 1/2 tsp salt and 1/4 tsp pepper and cook, stirring, for 2 minutes.
  • Add the wine and water and bring to boil.
  • 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.
  • Let beef stand, uncovered, in onion sauce 30 minutes before serving.
  • Serve meat with onion gravy, accompanied by egg noodles.

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  1. 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


I am a displaced Southern boy living in Montana. I love it here though. I've been here for 30 years, so I must. I like to fish, camp and I love to garden. I like to fool around in the kitchen and see what I can dream up sometimes. It's just me and the missus now and I do most of the cooking. I leave Holidays to her though since she laid dibs on those.<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="photobucket">
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