Active Time
40 min
Total Time
4 3/4 hr
This tender chuck roast makes two meals. Most of the meat is sliced and served with onion gravy, accompanied by egg noodles, and the rest gets shredded and saved for a warm beef salad .
You might want to round out the first meal with a green salad or sautéed spinach.
Ingredients
Makes 4 servings (with leftovers) or 6 servings (without leftovers)
Step 1
Put oven rack in middle position and preheat oven to 325°F.
Step 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.
Step 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.
Step 4
Let beef stand, uncovered, in onion sauce about 30 minutes.
Step 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.
Step 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.
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.
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Reviews (111)
Back to TopMade exactly as recipe called with a bit more rosemary and garlic as other reviewers suggested. Roast was delicious and “gravy” was delicious with the roasted red potatoes I served on the side. Perfect winter, snowy-day dish. Recipe going in the “keep” pile for sure.
Anonymous
Chicago, IL
1/23/2022
The meat was outstanding! Tender and wonderful. However, the sauce missed something. If I make it again (and I expect I will) I will add more bold flavors. More garlic for sure, maybe a green or red pepper, maybe spices in addition to the salt and pepper.
Esty
Madison, WI
9/16/2021
Goodbye cream of mushroom soup. This was greatness. I added a couple of finely chopped carrots. I cooked in a multi cooker at 300 for 4 hours. Very tender. I cooked it down a bit too much and will use more liquid next time. I served with roasted small red potatoes,smashed. Delicious!
jws05307814
Dallas
11/29/2020
This was very good. Made the recipe as is, except I used a 2.5 lb roast as it was just for my husband and me. I added a little extra oil to the onions as they were sticking to the pan. It was done after 2.5 hours, no real need to put it back in the oven after slicing the meat, just reheated the sauce. My only comment would be the choice of noodles and sauteed spinach as sides. It needed some texture maybe potatoes or some crusty bread and a crisp vegetable like asparagus. After a while the dish became "slimy" as my husband put it, although he very much enjoyed the roast itself, the noodles did nothing to enhance the dish and didn't even absorb the sauce.
arossen
5/26/2018
From reading the reviews, I had high hopes for this recipe. The results were OK, but the sauce really lacked body and flavour. If I try this again, I will use red wine instead and see if it makes a difference.
Anonymous
Oakland, CA
12/17/2017
This is a keeper - to add to the 100 other positive reviews. Added a teaspoon of Better Than Boullion, since we do not have beef broth on hand. Reduced all of it by about 1/3 on stove before adding meat back in. Delicious!
Chicagovore
5/29/2017
WOW... this was very good and very tender. We had a slightly larger roast so it took about 5 hours to get to that "tender" point. In addition, like many others we used Better Than Bouillon au jus base and should have added more water to make more of the delicious onion gravy. (that alone was delicious- reminded me of french onion soup on steroids) We have printed this recipe AND saved to the cloud so we never lose it. This is a keeper.
Deebles62
West Virginia
3/20/2017
I've made it with both white, and red wine. Both were very good.
glenriven
Georgia
3/14/2017
This was amazing! I used red wine as I didn't have any white on hand but followed the rest of the recipe to a T. My sister in law stopped by as it was cooking and stayed for dinner because it smelled so good. Everyone raved about how delicious and tender the meat was! This will be made again in the near future! My roast was 4lbs and was tender after 2 hours! The sauce was good but I'll follow other reviewers and thicken it next time! Enjoy!
klw_ge
Southern, NJ
2/26/2017
Loved this and made it as written, but served the meat and onion sauce tossed WITH the egg noodles , with a couple of dollops of crème fraîche mixed in. Big hit. Will do it again soon.
cgull1
Minneapolis
2/15/2017
Definitely a keeper. Made exactly as recipe stated and we loved it. My daughter made this about 10 years ago and I saved the recipe. Don't know why it took me so long to make it. It's great.
cmp2491
Boynton Beach, FL
2/2/2017
Oh my yum! This was so easy and very adaptable depending on what you have on hand. I typically use red wine when I braise pork and love it but I used the white as the recipe states and it was perfect. Added a bunch of carrots on top before placing in oven, beef stock instead of water and I was generous with the tomato paste...otherwise followed exactly :)
amandaleppert4
Cincinnati, OH
9/20/2016
My first try at pot-roast in many years. I liked the simplicity of the recipe. The 2.5 lb. grass-fed chuck roast I used took 2.5 to 3 hours to become really tender, but there was little extra fat. I cooked root vegetables separately. Delicious.
celiath1
Virginia
3/2/2015
I love this recipe. Been making this dish since it first came out in Gourmet many moons ago. I have yet to serve it to anyone who didn't rave. Typically, I don't stray from the recipe. But this time I might and use the immersion blender, as some others have suggested. Serving it tonight with egg noodles, green beans, asparagus and lemon custard cakes for desert. happy valentine's day!
LOHome
Philadelphia, PA
2/14/2015
SOOOO good! I have made this at least 4 times now and there is never a single bite left. yummy
Desireethatcher
Chico, CA
8/22/2014
