Wine-Braised Chuck Roast With Onions


Wine-Braised Chuck Roast With Onions
  • 2-3 lbs. buffalo chuck roast
  • 2 teaspoons salt
  • 3/4 teaspoons black pepper
  • 2 teaspoons cooking oil
  • 2 lbs. onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoons tomato paste
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 1/2 cups dry white wine
  • 1 cup water or stock
  1. Put oven rack in middle position and preheat oven to 275F.
  2. Pat buffalo meat dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an large oven-safe wide heavy pot over moderately high heat until hot and brown meat on all sides, about 15 minutes total. Transfer meat to a plate.
  3. 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 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and water (or stock) and bring to a boil. Return meat to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 3 hours total.
  4. Let meat stand, uncovered, in onion sauce about 30 minutes.
  5. Move meat to a cutting board to slice. Serve with onions and sauce. Works well to shred meat and serve all over wide egg noodles.