Wine-Braised Chuck Roast with Onions

From Shirley Evans
Makes 4 to 6 servings
Total Cook Time: 4 3/4 hours

4 lb. boneless beef chuck roast
2 tsp. salt
3/4 tsp. black pepper
2 Tbsp. vegetable oil
2 lb. onions (4 to 6 medium), halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 Tbsp. tomato paste
1 Tbsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 1/2 c. dry white wine
1 c. water

Put oven rack in middle position and preheat oven to 325 degrees.

Pat beef dry and rub all over with 1 1/2 tsp. salt and 1/2 tsp pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.

Add onions to pot and saute over medium high heat, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary and remaining salt and pepper and cook, stirring. 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and bruise 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 sauce about 30 minutes.

Preheat oven to 350 degrees and transfer beef to a cutting board. Cut into 1/2-inch thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes.

Serve over noodles.