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1
Put oven rack in middle position and preheat oven to 325F.
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2
Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
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3
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.
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4
Transfer beef to a plate.
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5
Add onions to pot and saute over moderately high heat, stirring frequently, until pale golden, about 10 minutes.
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6
Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes.
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7
Add wine and water and bring to a boil.
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8
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.
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9
Let beef stand, uncovered, in onion sauce about 30 minutes.
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10
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.
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11
Cool completely, uncovered, then chill in an airtight container.
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12
While shredded beef cools, preheat oven to 350F and transfer remaining beef to a cutting board and cut into 1/2-inch-thick slices.
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13
Season with salt and pepper and return beef to sauce.
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14
Reheat, covered, 20 minutes.
