Wine-Braised Chuck Roast With Onions - cooking recipe

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

Preparation

Put oven rack in middle position and preheat oven to 325\u00b0F.
Pat beef dry and rub all over with 1 1/2 tsp salt and 1/2 tsp black pepper.
Heat oil in an ovenproof 5 quart wide heavy pot over moderately high heat until hot but not smoking.
Brown beef on all sides, about 15 minutes total.
Transfer beef to a plate.
Add onions to pot and saute over moderately high heat, stirring frequently until pale golden, about 10 minutes.
Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 tsp salt, 1/4 tsp pepper and cook stirring, two 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.
Let beef stand, uncovered, in onion gravy about 15 minutes.
Cut into 1/2 inch thick slice and serve with onion gravy.