Wine Braised Chuck Roast with Onions

 

Ingredients:

4

Lb

Beef Chuck Roast

2

Tsp

Salt

¾

Tsp

Pepper

2

Tbl

Oil

2

Lb

Onions, Halved And Thinly Sliced (4-6 Medium)

2

 

Large Garlic Cloves, Finely Chopped

1

Tbl

Tomato Paste

¼

Tsp

Dried Thyme

¼

Tsp

Dried Rosemary

1-1/2

Cup

Dry White Wine

1

Cup

Water

½

Lb

Egg Noodles

 

 

Fresh Parsley For Garnish

Directions:

Put oven rack in middle position of oven and preheat to 400º.

Pat beef dry and rub all over with 1-1/2 teaspoon salt and ½ teaspoon pepper. Heat oil in an ovenproof 5 quart heavy pot over medium-high heat and brown the meat on all sides, about 15 minutes, Transfer meat to a platter.

Add onions to pot and sauté over medium high heat, stirring frequency, until golden in color, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining salt and pepper,  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.

Let beef stand, uncovered in pan for 30 minutes.

Meanwhile, cook the egg noodles according to package directions.

To serve: Cut meat into ½” thick slices, and serve with onion gracy, accompanied by the egg noodles, sprinkle with parsley (if desired)

 

Yields

4-6 servings

 

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