Steps:
- Put 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.
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Soikot Mirdha 60
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
morgan koehler
[email protected]I love that this recipe can be made in the slow cooker. It's so easy and convenient.
Ansa Mehar
[email protected]This dish is perfect for a special occasion. It's elegant and impressive, but it's also easy to make.
Nelly Gift
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were amazing. I'll definitely be making this again.
Brodie Morton
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The meat is so tender and flavorful, and the sauce is to die for.
Deangela Moore
[email protected]I served this dish over mashed potatoes and it was heavenly. The sauce was so rich and creamy.
Kennedy Kilonzo
[email protected]I added some chopped carrots and celery to the pot along with the onions. It added a nice extra layer of flavor.
md.habibur khan
[email protected]I'm not a big fan of wine, so I used beef broth instead. The dish still turned out great.
Ayomide Dmk
[email protected]This is a great recipe for a slow-cooker meal. I just threw everything in the pot in the morning and dinner was ready when I got home from work.
m.o.r
[email protected]I made this dish for a potluck and it was a huge success. Everyone raved about how tender and flavorful the meat was.
kenneth_ golden
[email protected]I've tried many different chuck roast recipes, but this one is by far the best. The wine braising method really makes a difference.
Ashley Diaz
[email protected]This recipe is a keeper! It's easy to follow and the results are delicious. I especially love the way the onions caramelize in the sauce.
Samuel Iqbal
[email protected]I'm not a huge fan of beef, but this recipe changed my mind. The meat was so tender and flavorful, and the sauce was incredible. I'll definitely be making this again.
ezekiel stedman
[email protected]I wasn't sure how the wine would taste in this dish, but I was pleasantly surprised. It added a subtle sweetness and depth of flavor that really made the dish shine.
Nikita Parris
[email protected]This dish is perfect for a special occasion or a casual weeknight dinner. It's easy to make and the results are impressive. I highly recommend it!
anthony coulson
[email protected]I've made this recipe several times and it's always a winner. The meat is always so tender and juicy, and the sauce is to die for. I like to serve it over egg noodles or rice.
Akash Khan
[email protected]This wine-braised chuck roast was fall-apart tender and bursting with flavor. The combination of red wine, beef broth, and vegetables created a rich and savory sauce that perfectly complemented the beef. I served it over mashed potatoes and it was a