Wine-Braised Chuck Roast With Onions |
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Prep Time: 40 Minutes Cook Time: 140 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This is a very tender chuck roast with an amazing onion gravy. I serve it with egg noodles, warm bread and a green salad. I have never been a big fan of roast beef but this is to die for! Ingredients:
4 lbs boneless chuck roast |
2 teaspoons salt |
3/4 teaspoon black pepper |
2 tablespoons olive oil |
2 lbs onions, halved lengthwise and thinly sliced |
2 large garlic cloves, chopped |
1 tablespoon tomato paste |
1/2 teaspoon dried thyme |
1/2 teaspoon dried rosemary |
1 1/2 cups dry white wine |
1 cup water |
Directions:
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 tsp salt and 1/2 tsp black pepper.
3. Heat oil in an ovenproof 5 quart wide heavy pot over moderately high heat until hot but not smoking.
4. Brown beef on all sides, about 15 minutes total.
5. Transfer beef to a plate.
6. Add onions to pot and sauté over moderately high heat, stirring frequently until pale golden, about 10 minutes.
7. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 tsp salt, 1/4 tsp pepper and cook stirring, two minutes.
8. Add wine and water and bring to a boil.
9. 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.
10. Let beef stand, uncovered, in onion gravy about 15 minutes.
11. Cut into 1/2 inch thick slice and serve with onion gravy.
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