Wine-Braised Chuck Roast with Onions |
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Prep Time: 40 Minutes Cook Time: 245 Minutes |
Ready In: 285 Minutes Servings: 4 |
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This tender chuck roast makes two meals. Most of the meat is sliced and served with onion gravy, accompanied by egg noodles, and the rest gets shredded and saved for a warm beef salad . You might want to round out the first meal with a green salad or sautéed spinach. Ingredients:
4 pounds boneless beef chuck roast |
2 teaspoons salt |
3/4 teaspoon black pepper |
2 tablespoons vegetable oil |
2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced |
2 large garlic cloves, finely chopped |
1 tablespoon tomato paste |
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled |
1 teaspoon 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 |
Directions:
1. Put oven rack in middle position and preheat oven to 325°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. 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.
4. Let beef stand, uncovered, in onion sauce about 30 minutes.
5. 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.
6. 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.
7. Cooks' note: Beef can be braised, sliced, and shredded, then returned separately to sauce 5 days ahead. Cool completely, uncovered, then chill, covered. Reheat sliced beef and onion sauce in pot, covered, or an ovenproof serving dish covered with foil in a 350°F oven about 30 minutes.
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