Ingredients
4
lb boneless beef chuck roast
2
lb onions (4 to 6 medium), halved lengthwise and thinly sliced
2
large garlic cloves, finely chopped
1
tsp chopped fresh thyme or 1/4 tsp dried, crumbled
1
tsp chopped fresh rosemary or 1/4 tsp dried, crumbled
1
1/2 cups dry white wine
Accompaniment: 1/2 lb egg noodles, boiled until al dente
Garnish: chopped fresh flat-leaf parsley
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. 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.
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.
4.
Let beef stand, uncovered, in onion sauce about 30 minutes.
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.
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.
8.
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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