Wine-Braised Chuck Roast with Onions

August 22, 2012

The great thing about the Gourmet Today cookbook is that it has recipes for every occasion, skill level, and timeframe. But since it is, after all, recipes from Gourmet magazine, they all contain different and interesting mixes of ingredients and flavors (if you need a basic recipe for spaghetti and meatballs, look elsewhere). I’ve been using both Gourmet Today and the Gourmet cookbook a lot lately for my weeknight meals, but for a change, here’s a dish that’s more suitable for a weekend or a dinner party in the fall.

I love how braising cheap cuts of beef transforms them from something stringy and tough into the most melt-in-your-mouth meat imaginable. The directions in this recipe call for cutting the roast into ½-inch slices at the end, but by the time it was done, the beef was so tender that it basically fell apart! The onions melt into the wine-based sauce, forming a delicious slightly sweet coating for the beef. Egg noodles are the perfect accompaniment to soak up the leftover sauce.

The recipe takes about 5 hours from start to finish, but the end results are well worth the wait! :)

Wine-braised chuck roast

Serves 6


  • 1  (4 pound) boneless beef chuck roast
  • Salt and freshly ground black pepper
  • 2  tablespoons vegetable oil
  • 2  pounds onions (4 to 6 medium), halved and thinly sliced lengthwise
  • 2  large garlic cloves, finely chopped
  • 1  tablespoon tomato paste
  • 1  teaspoon chopped fresh thyme
  • 1  teaspoon chopped fresh rosemary
  • 1½  cups dry white wine
  • 1  cup water
  • Chopped fresh flat-leaf parsley
  • Egg noodles


  1. Put a rack in middle of oven and preheat oven to 325 degrees F.
  2. Pat beef dry and rub all over with 1½ teaspoons salt and ½ teaspoon pepper. Heat oil in a 5-quart wide heavy ovenproof pot over moderately high heat until hot but not smoking. Brown beef on all sides, about 15 minutes. Transfer to a plate.
  3. Add onions to pot and cook, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, for 2 minutes. Add wine and water and bring to a boil.
  4. Return beef to pot, cover tightly, and braise in oven, turning once after 1 hour, until beef is very tender, 2½ to 3 hours. Let beef  stand, uncovered, in sauce for about 30 minutes.
  5. Meanwhile, increase oven temperature to 350 degrees F.
  6. Transfer beef to a cutting board and cut across the grain into ½-inch-thick slices. Season with salt and pepper and return to sauce. Reheat in oven, covered, for 20 minutes. Meanwhile, cook the egg noodles according to package directions.
  7. Serve meat over noodles, sprinkled with parsley.


  1. […] to sweets, but no one else in the office would be terribly appreciative of me bringing in, say, chuck roast with onions instead of a cake. :) Since so much fresh fruit is available in summertime, I was thinking of […]

  2. […] our big Saturday dinner we made wine-braised chuck roast with onions, red cabbage with apricots and balsamic vinegar, and roasted acorn squash with maple-soy glaze (the […]

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