Braised Beef With Red Onion Gremolata

• 5 pounds boneless beef chuck roast
• Kosher salt, freshly ground pepper
• 1/4 cup olive oil
• 2 large onions, sliced
• 2 cups dry red wine
• 1/2 cup red wine vinegar
• 1/4 cup sugar
• 2 garlic cloves, crushed
• 4 cups low-sodium chicken broth
• 1 bunch thyme
• 1/4 small red onion, finely chopped
• 2 tablespoons red wine vinegar
• 1 red jalapeno or Fresno chile, with seeds, finely chopped
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup finely grated lemon zest
• Kosher salt, freshly ground pepper
• 2 tablespoons red wine vinegar
• Kosher salt, freshly ground pepper
• 1 cup all-purpose flour
• 1/4 cup vegetable oil

1. Preheat oven to 325u0b0F. Tie roast with kitchen twine at 1" intervals; season with salt and pepper.
2. Heat oil in a large ovenproof pot over medium-high heat. Cook onions, stirring occasionally, until soft, 10-15 minutes. Add wine, vinegar, and sugar. Bring to a boil, reduce heat, and simmer until reduced by half, 10-12 minutes. Add garlic and broth and return to a simmer; add roast and thyme. Cover and braise in oven, turning roast occasionally, until roast is tender, 2 1/2-3 hours.
3. Transfer roast to a large baking dish and strain braising liquid over. Cover and chill onions. Cover roast at least 12 hours.
4. DO AHEAD:
5. Combine onion and vinegar in a medium bowl. Let sit 30 minutes; drain. Add chile, basil, chives, parsley, and lemon zest and toss; season with salt and pepper.
6. Scrape fat from beef; discard. Transfer beef to a cutting board. Bring solidified braising liquid to a boil in a large saucepan. Reduce heat and simmer, stirring occasionally, until reduced to 2 cups, 25-30 minutes. Add vinegar and braised onions; season sauce with salt and pepper.
7. Place flour in a shallow bowl. Remove twine from roast and slice into eight 1-1 1/2" pieces; season with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Working in batches, dredge meat in flour and cook until browned and crisp, about 4 minutes per side. Arrange on a platter and drizzle with sauce; top with gremolata.

boneless beef chuck roast, kosher salt, olive oil, onions, red wine, red wine vinegar, sugar, garlic, lowsodium, thyme, red onion, red wine vinegar, red, fresh basil, fresh chives, parsley, lemon zest, kosher salt, red wine vinegar, kosher salt, flour, vegetable oil

Taken from www.epicurious.com/recipes/food/views/braised-beef-with-red-onion-gremolata-51214500 (may not work)