Wine-Braised Chuck Roast with Onions
Wine-Braised Chuck Roast with Onions is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put oven rack in middle position and preheat oven to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut oven rack in middle position and preheat oven to 325°F.
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.
Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes.
Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 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 sauce about 30 minutes.
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.
Cool completely, uncovered, then chill in an airtight container.
While shredded beef cools, preheat oven to 350°F and transfer remaining 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.