Wine-Braised Chuck Roast with Onions
A tender beef chuck roast slowly braised with onions, garlic, and herbs in white wine until fall-apart tender. This comforting dish features melt-in-your-mouth meat in a rich onion sauce, perfect served over egg noodles.
Ingredients
- •4 pounds boneless beef chuck roast
- •2 teaspoons salt
- •¾ teaspoon black pepper
- •2 tablespoons vegetable oil
- •2 pounds onions
- •2 cloves garlic
- •1 tablespoon tomato paste
- •1 teaspoon thyme
- •1 teaspoon rosemary
- •1½ cups dry white wine
- •1 cup water
- •½ pound egg noodles
- •¼ cup parsley
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 325°F.
10 min
- 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.
20 min
- 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.
180 min
- 4.
Let beef stand, uncovered, in onion sauce about 30 minutes.
30 min
- 5.
If reserving some meat for beef salad , cut off one third of roast, and, when cool enough to handle, shred and toss with 3/4 cup onion sauce. Cool completely, uncovered, then chill in an airtight container.
15 min
- 6.
While shredded beef cools, preheat oven to 350°F and transfer remaining 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.
25 min
