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Wine-Braised Chuck Roast with Onions

Ingredients



Instructions

  1. Put oven rack in middle position and preheat oven to 325 degrees F.
  2. Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon 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.
  4. Transfer beef to a plate.
  5. Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes.
  6. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes.
  7. 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.
  8. Let beef stand, uncovered, in onion sauce about 30 minutes.
  9. Heat oven to 350 degrees F and transfer 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, for 20 minutes.


Makes 6 servings

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