Wine-Braised Chuck Roast with Onions

Name: Wine-Braised Chuck Roast with Onions
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms boneless beef chuck roast; 1 teaspoons black pepper; 355 milliliters dry white wine; 227 grams Accompaniment: egg noodles, boiled until al dente; 1 leave Garnish: chopped fresh flat parsley; 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled; 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled; 2 larges garlic cloves, finely chopped; 907 grams onions (4 to 6 medium), halved lengthwise and thinly sliced; 2 teaspoons salt; 1 Tbsp tomato paste; 2 Tbsps vegetable oil; 237 milliliters water

Wine-Braised Chuck Roast with Onions might be a good recipe to expand your main course recipe box. One serving contains 1266 calories, 98g of protein, and 62g of fat. This recipe serves 4. Head to the store and pick up garnish: flat-leaf parsley, vegetable oil, wine, and a few other things to make it today. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 75 hours.

Instructions

Put oven rack in middle position and preheat oven to 325°F.

Equipment you will use

Oven

Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

Ingredients you will need

Pepper

Beef

Salt

Dry Seasoning Rub

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.

Ingredients you will need

Beef

Cooking Oil

Equipment you will use

Pot

Transfer beef to a plate.

Ingredients you will need

Beef

Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes.

Ingredients you will need

Onion

Equipment you will use

Pot

Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes.

Ingredients you will need

Tomato Paste

Rosemary

Garlic

Pepper

Thyme

Salt

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.

Ingredients you will need

Water

Beef

Wine

Equipment you will use

Oven

Pot

Let beef stand, uncovered, in onion sauce about 30 minutes.

Ingredients you will need

Onion

Sauce

Beef

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.

Ingredients you will need

Onion

Sauce

Beef

Meat

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.

Ingredients you will need

Salt And Pepper

Sauce

Beef

Equipment you will use

Cutting Board

Oven

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.

Ingredients you will need

Onion

Sauce

Beef

Equipment you will use

Aluminum Foil