Carne Brasato Alle Cipolle

• 3 pounds boneless beef chuck roast organic
• kosher salt
• freshly ground black pepper
• 2 tablespoons olive oil
• 1 pound onions thinly sliced, about 4 cups
• 3 cups sliced mushrooms button, cremini or, for a wow-chanterelles
• 1 1/2 tablespoons minced garlic
• 1 tablespoon tomato paste
• 2 teaspoons chopped fresh thyme teaspoons, or 1/2 dried, crumbled
• 1 teaspoon fresh rosemary chopped, or 1/4 teaspoon dried, crumbled
• 2 cups red wine such as Shiraz
• 1 cup homemade beef stock or store-bought low-sodium beef broth

1. Place the oven rack in the middle position and preheat the oven to 325u0b0 F.
2. Pat the beef dry and rub the roast all over with salt and black pepper.
3. Heat the oil in an ovenproof 5-quart casserole over medium-high until hot. Add the beef to the pan and brown well on all sides, about 6 minutes total. Transfer the beef to a plate.
4. Add the onions to the pot and saute, stirring frequently, until soft and gold, about 6 to 8 minutes.
5. Add the mushrooms, garlic, tomato paste, thyme, rosemary, and 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring, for 2 minutes.
6. Add the wine and stock and bring the mixture to a boil. Return the beef to the pot, then cover tightly and braise in the oven, turning once an hour, until the beef is very tender, 2 1/2 to 3 hours total.
7. Let the beef stand, uncovered, in the pan sauce at least 15 minutes.

boneless beef chuck roast organic, kosher salt, freshly ground black pepper, olive oil, onions, mushrooms button, garlic, tomato paste, thyme, rosemary, red wine, homemade beef stock

Taken from www.yummly.com/recipe/Carne-Brasato-Alle-Cipolle-1650907 (may not work)