Wine Braised Chuck Roast With Onions

• 4 lbs boneless beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 lbs onions, sliced thinly
• 2 large garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 1/4 teaspoon thyme, crushed
• 1 1/2 cups dry white wine
• 1 cup water

1. Pre Heat oven to 325 degrees.
2. Pat roast dry and rub all over with 1 1/2 tsp salt and 3/4 tsp pepper.
3. Heat oil in an ovenproof 5 quart Dutch Oven or heavy pot over high heat until hot but not smoking and brown roast on all sides.
4. Remove roast to a plate and set aside.
5. Add onions to the pot and saute over moderate heat, stirring frequently, until pale golden.
6. Add garlic, tomato paste, thyme and remaining 1/2 tsp salt and 1/4 tsp pepper and cook, stirring, for 2 minutes.
7. Add the wine and water and bring to boil.
8. Return beef to the pot, cover tightly, and place in oven. Turn beef over after 1 hours of cooking and then cook for another 1 1/2 to 2 hours Total cook time 2 1/2 to 3 hours until beef is very tender.
9. Let beef stand, uncovered, in onion sauce 30 minutes before serving.
10. Serve meat with onion gravy, accompanied by egg noodles.

boneless beef chuck roast, salt, black pepper, vegetable oil, onions, garlic, tomato paste, thyme, white wine, water

Taken from www.food.com/recipe/wine-braised-chuck-roast-with-onions-286503 (may not work)