1 (2 ? to 3 pound) boneless beef chuck roast, tied
3 teaspoons salt
� teaspoon black pepper
2 tablespoons all-purpose flour
4 tablespoons olive oil
3 tablespoons butter
3 pounds onions, peeled and sliced
3 bay leaves
6 garlic cloves, sliced
� teaspoon red pepper flakes
� teaspoon dried thyme
2 ? cups white wine
� cup Marsala wine
6 � cup canned chicken broth or homemade chicken stock (see link)


1. Sprinkle the roast with 1 teaspoon salt, the pepper and the flour, shaking off the excess flour. In a large nonstick saut� pan set on medium heat, cook 1 ? tablespoons of the olive oil until very hot, about 2 minutes. When the oil is hot, brown the meat on all sides, about 3 minutes. Transfer the browned roast to a large bowl and set aside.
2. In a large stockpot or Dutch oven set on medium heat, cook the remaining olive oil and butter until the butter melts and the oil is hot, about 2 minutes. Add the onions, bay leaves, garlic, red pepper flakes, thyme and 1 teaspoon of the salt and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the white wine and Marsala, increase the heat to high and bring to a boil, stirring frequently. Cook until reduced by half, about 5 to 8 minutes.
3. Add the browned meat and the juices that have accumulated in the bowl, the chicken stock, and the remaining salt and bring to a boil. Reduce the heat to low, cover and simmer for 2 hours, turning the meat once every ? hour.
4. Transfer meat to a carving board to rest. Increase the heat to high, bring the sauce to a boil, stirring frequently, and cook until reduced by half, about 30 to 40 minutes. It should be light brown in color and quite thick, like heavy cream.
5. Cut the meat into thin slices. Remove half of the sauce, about 2 ? cups, from the pot and save it as a sauce for pasta, if you wish. Transfer the sliced meat to the remaining sauce and reheat gently.

Nick Stellino really offers two meals here – the roast and the leftover sauce, which can be used as a hearty pasta sauce.

Onion Glazed Pot Roast
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