Wine-Braised Chuck Roast with Onions

A tender beef chuck roast slowly braised with onions, garlic, and herbs in white wine until fall-apart tender. This comforting dish features melt-in-your-mouth meat in a rich onion sauce, perfect served over egg noodles.

8 servings

4 hr 40 min

Published October 4, 2025

Ingredients

•4 pounds boneless beef chuck roast
•2 teaspoons salt
•¾ teaspoon black pepper
•2 tablespoons vegetable oil
•2 pounds onions
•2 cloves garlic
•1 tablespoon tomato paste
•1 teaspoon thyme
•1 teaspoon rosemary
•1½ cups dry white wine
•1 cup water
•½ pound egg noodles
•¼ cup parsley

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 325°F.
10 min
2.
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 wide 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.
20 min
3.
Add onions to pot and sauté 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 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.
180 min
4.
Let beef stand, uncovered, in onion sauce about 30 minutes.
30 min
5.
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.
15 min
6.
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.
25 min

Cooking Instructions

Put oven rack in middle position and preheat oven to 325°F.

10 min

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 wide 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.

20 min

Add onions to pot and sauté 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 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.

180 min

Let beef stand, uncovered, in onion sauce about 30 minutes.

30 min

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.

15 min

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.

25 min