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| RECIPE FOR WINE-BRAISED CHUCK ROAST WITH ONIONS |
| Title: | Wine-braised Chuck Roast With Onions | | Category: | Christmas | | Sub-Category: | Entree | | Rating: |  | Instructions:
Wine-Braised Chuck Roast with Onions1 (4 pound) boneless beef chuck roast 2 teaspoons salt 3/4 teaspoon black pepper 2 tablespoons vegetable oil 2 pounds onions (4 to 6 medium), 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 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled 1 1/2 cups dry white wine 1 cup water Accompaniment: 1/2 pound egg noodles, boiled until al dente * Garnish: chopped fresh flat-leaf parsley Put oven rack in middle position and preheat oven to 325 degrees F. 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. Add onions to pot and saut
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