Wine Braised Chuck Roast
2 Grassfed Beef chuck roasts
2 tsp. salt
3/4 tsp. black pepper
2 Tbsp. olive oil
2 lbs. onions (4-6 medium), sliced thin
2 large garlic cloves, finely chopped
1 Tbsp. tomato paste
1 tsp. thyme, chopped (1/4 tsp dry crumbled)
1 tsp. rodemary, chopped (1/4 tsp dry crumbled)
1 1/2 cups dry white wine
1 cup water
Accompaniment: 1/2 lb egg noodles, boiled until al dente Garnish, sprinkled with parsley.
Put oven rack in middle position and preheat oven to 325º F. Pat beef dry and rub all over with 1 1/2 tsp salt and 1/2 tsp pepper. Heat oil in a 5 quart heavy pot over moderately high heat until hot but not smoking. Brown beef on all sides, about 15 minutes total. Transfer beef to a plate. Add onions to pot and saute over moderately high heat, stirring frequently until pale golden, about 10 minutes. Add garlic tomato paste, thyme, rosemary and remaining salt and pepper and cook, stirring frequently for 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover and braise in oven (turn beef at 1 hour) for 2 1/2 – 3 hours. Let beef stand, uncovered in onion sauce about 30 minutes.