Adapted from Gourmet Magazine, January 2005
- 3-4 pounds boneless beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 Tablespoons vegetable oil
- 4 medium-large onions, 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 (or more)
- 1 teaspoon crushed fresh rosemary or 1/4 teaspoon crumbled (or more)
- 1 1/2 cups dry wine (the original recipe called for white, but I used red)
- 1 cup water
Put oven rack in middle position and preheat oven to 325 degrees.
Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 5-quart heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
Add onions to pot and sauté over medium-high heat, stirring frequently, until soft and brown, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.
Let beef stand, uncovered, in onion sauce about 30 minutes.
Preheat oven to 350°F and transfer remaining beef to a cutting board and cut into 1/2-inch-thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes.
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