Wine-Braised Chuck Roast with Onions

Ingredients

• 4 pounds beef chuck boneless
• 0.8 teaspoon pepper black
• 1.5 cups cooking wine dry white
• 0.5 pound accompaniment: egg noodles boiled
• 1 leaf garnish: flat parsley fresh chopped
• 1 teaspoon rosemary or dried fresh crumbled chopped
• 1 teaspoon thyme or dried fresh crumbled chopped
• 2 large garlic cloves finely chopped
• 2 pounds onions halved lengthwise thinly sliced (4 to 6 medium)
• 2 teaspoons salt 
• 1 tablespoon tomato paste 
• 2 tablespoons vegetable oil 
• 1 cup water 

Equipment

• oven
• pot
• aluminum foil
• cutting board

Directions

1. Put oven rack in middle position and preheat oven to 325°F.
2. Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
3. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total.
4. Transfer beef to a plate.
5. Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes.
6. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes.
7. 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.
8. Let beef stand, uncovered, in onion sauce about 30 minutes.
9. If reserving some meat for beef salad, cut off one third of roast, and, when cool enough to handle, shred and toss with 3/4 cup onion sauce. Cool completely, uncovered, then chill in an airtight container.
10. While shredded beef cools, 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.
11. 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.