Name: Wine-Braised Chuck Roast with Onions
Cook time: 40 min
Total time: 4 3/4 hr
Yield: Makes 4 servings (with leftovers) or 6 servings (without leftovers)
Ingredients: 4 pounds boneless beef chuck roast; 2 teaspoons salt; 3/4 teaspoon black pepper; 2 tablespoons vegetable oil; 2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced; 2 large garlic cloves, finely chopped; 1 tablespoon tomato paste; 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled; 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled; 1 1/2 cups dry white wine; 1 cup water; Accompaniment: 1/2 pound egg noodles, boiled until al dente; Garnish: chopped fresh flat-leaf parsley

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Wine-Braised Chuck Roast with OnionsRomulo Yanes

This tender chuck roast makes two meals. Most of the meat is sliced and served with onion gravy, accompanied by egg noodles, and the rest gets shredded and saved for a warm beef salad .

You might want to round out the first meal with a green salad or sautéed spinach.

Cooks' note:

Beef can be braised, sliced, and shredded, then returned separately to sauce 5 days ahead. Cool completely, uncovered, then chill, covered. Reheat sliced beef and onion sauce in pot, covered, or an ovenproof serving dish covered with foil in a 350°F oven about 30 minutes.

Recipe notes

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