Wine Braised Chuck Roast


  • 4 lbs. boneless beef chuck roast
  • 2 tsp salt 
  • 3/4 tsp black pepper 
  • 2 tbsp vegetable oil 
  • 5 medium onions, halved lengthwise and thinly sliced 
  • 2 large garlic cloves, finely chopped 
  • 1 tbsp tomato paste 
  • 1 tsp chopped fresh thyme or 1/4 tsp dried 
  • 1 tsp chopped fresh rosemary or 1/4 tsp dried 
  • 1 1/2 cups dry white wine 
  • 1 cup water 


  1. Put oven rack in middle position and preheat oven to 325 degrees. 
  2. Pat beef dry and rub with 1 1/2 tsp salt and 1/2 tsp pepper. 
  3. 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. 
  4. Add onions to pot and saute over moderately high heat, stirring frequently, until pale golden, about 10 minutes. 
  5. Add garlic, tomato paste, thyme, rosemary and remaining 1/2 tsp salt and 1/4 tsp pepper and cook, stirring, 2 minutes. 
  6. Add wine and water and bring to a boil. 
  7. 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. 

Serve with 1/2 pound of egg noodles, boiled until al dente and garnish with chopped fresh parsley.