Wine Braised Chuck Roast With Onions

1. 1

   Pre Heat oven to 325 degrees.

2. 2

   Pat roast dry and rub all over with 1 1/2 tsp salt and 3/4 tsp pepper.

3. 3

   Heat oil in an ovenproof 5 quart Dutch Oven or heavy pot over high heat until hot but not smoking and brown roast on all sides.

4. 4

   Remove roast to a plate and set aside.

5. 5

   Add onions to the pot and saute over moderate heat, stirring frequently, until pale golden.

6. 6

   Add garlic, tomato paste, thyme and remaining 1/2 tsp salt and 1/4 tsp pepper and cook, stirring, for 2 minutes.

7. 7

   Add the wine and water and bring to boil.

8. 8

   Return beef to the pot, cover tightly, and place in oven. Turn beef over after 1 hours of cooking and then cook for another 1 1/2 to 2 hours Total cook time 2 1/2 to 3 hours until beef is very tender.

9. 9

   Let beef stand, uncovered, in onion sauce 30 minutes before serving.

10. 10

    Serve meat with onion gravy, accompanied by egg noodles.

* Per serving · 4 servings · Values may vary.