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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Wine Braised Chuck Roast with Onions Recipe

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This recipe for Wine Braised Chuck Roast with Onions is from The Morrison Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 4 lb boneless beef chuck roast
salt and freshly ground black pepper
2 T vegetable or olive oil
2 lbs onions (4-6 medium), halved lengthwise and thinly sliced crosswise
2 large garlic cloves, finely chopped
1 T tomato paste
1 t chopped fresh thyme (or 1/2 tsp dried)
1 t chopped fresh rosemary (or 1/2 tsp dried)
1 1/2 c. dry white wine
1 cup water
Directions:
Directions:
Put a rack in middle of oven and preheat oven to 325 degrees.

Pat beef dry and rub all over with 1 1/2 t salt and 1/2 t pepper. Heat oil in a 5 qt wide heavy ovenproof pot over moderately high heat until hot but not smoking. Brown beef on all sides, about 15 min. Transfer to a plate.

Add onions to pot and cook, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring, for 2 min. Add wine and water and bring to a boil.

Return beef to pot, 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 sauce, for about 30 min.

Meanwhile, increase oven temperature to 350 degrees. Transfer beef to a cutting board and cut across the grain into 1/2 inch thick slices. Season with salt and pepper and return to sauce. Reheat in oven, covered, for 20 minutes.

Serve over egg noodles, or mashed potatoes, or polenta.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
From Ruth Reichl's "Gourmet Today"

This seems like a lot of trouble for a pot roast, but it makes for the most tender roast I've ever cooked, and the leftovers are great!

 

 

 

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