Wine-Braised Chuck Roast with Onions

Prep Methods/Techniques
Cuisine
Course
Servings 6
Ingredients
  • 4 lb boneless beef chuck roast
  • 2 tsp salt
  • 3/4 tsp ground black pepper
  • 2 tbsp vegetable oil
  • 2 lb onions (4 to 6 medium, halved lengthwise and thinly sliced)
  • 8 clove garlic (peeled and minced)
  • 3 tbsp tomato paste
  • 1 tsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary leaves
  • 1 1/2 cup dry white white wine
  • 1 cup water
  • 1/2 lb egg noodles (boiled until just cooked)
  • 1/4 cup Flat-leaf parsley (roughly chopped)
Method
  1. Put oven rack in middle position and preheat oven to 325°F.
  2. Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon 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.
  3. 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 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 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.
  4. Let beef stand, uncovered, in onion sauce about 30 minutes.
  5. Preheat oven to 350°F and transfer beef to a cutting board and cut into 1/2-inch-thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes. Garnish with parsley and serve over cooked egg noodles.
Cook's Notes
Advance Prep
Beef can be braised and sliced then returned to sauce 5 days ahead. Cool completely, uncovered, then chill, covered. Reheat sliced beef and onion sauce in pot, covered, or an ovenproof serving dish covered with foil in a 350°F oven about 30 minutes.
Source/Adapted From
Gourmet magazine