Wine-Braised Chuck Roast with Onions

Wine-Braised Chuck Roast with Onions

Makes 6 servings


  • 1 (4 pound) boneless beef chuck roast
  • 2 tsp salt
  • 3/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced
  • 2 large garlic cloves, finely chopped
  • 1 tbsp tomato paste
  • 1 tsp chopped fresh thyme or 1/4 teaspoon dried, crumbled
  • 1 tsp chopped fresh rosemary or 1/4 teaspoon dried, crumbled
  • 1 1/2 cups dry white wine
  • 1 cup water
  • Accompaniment: 1/2 pound egg noodles, boiled until al dente
  • * Garnish: chopped fresh flat-leaf parsley


  1. Put oven rack in middle position and preheat oven to 325 degrees F.
  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.
  3. Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes.
  4. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes.
  5. 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.
  6. Let beef stand, uncovered, in onion sauce about 30 minutes.
  7. Preheat oven to 350 degrees F and transfer 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.