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Wine-braised Chuck Roast With Onions Recipe

Christmas > Entree

Rating:

1 (4 pound) boneless beef chuck roast
2 teaspoons salt
¾ teaspoon black pepper
2 tablespoons vegetable oil
2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme or ¼ teaspoon dried, crumbled
1 teaspoon chopped fresh rosemary or ¼ teaspoon dried, crumbled
1 ½ cups dry white wine
1 cup water
Accompaniment: ½ pound egg noodles, boiled until al dente
* Garnish: chopped fresh flat-leaf parsley

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

Pat beef dry and rub all over with 1 ½ teaspoons salt and ½ 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.

Add onions to pot and saut
Wine-braised Chuck Roast With Onions recipe and cooking instructions.