Wine-Braised Chuck Roast With Onions

• 4 lbs boneless chuck roast
• 2 teaspoons salt
• 3/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 lbs onions, halved lengthwise and thinly sliced
• 2 large garlic cloves, chopped
• 1 tablespoon tomato paste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 1/2 cups dry white wine
• 1 cup water

1. Put oven rack in middle position and preheat oven to 325u0b0F.
2. Pat beef dry and rub all over with 1 1/2 tsp salt and 1/2 tsp black pepper.
3. Heat oil in an ovenproof 5 quart wide heavy pot over moderately high heat until hot but not smoking.
4. Brown beef on all sides, about 15 minutes total.
5. Transfer beef to a plate.
6. Add onions to pot and saute over moderately high heat, stirring frequently until pale golden, about 10 minutes.
7. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 tsp salt, 1/4 tsp pepper and cook stirring, two minutes.
8. Add wine and water and bring to a boil.
9. 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.
10. Let beef stand, uncovered, in onion gravy about 15 minutes.
11. Cut into 1/2 inch thick slice and serve with onion gravy.

chuck roast, salt, black pepper, olive oil, onions, garlic, tomato paste, thyme, rosemary, white wine, water

Taken from www.food.com/recipe/wine-braised-chuck-roast-with-onions-186515 (may not work)