Wine-braised chuck roast with onions from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • senzler on January 29, 2023

    Very good and no nonsense. I prefer Red wine. Served over polenta but mashed potatoes would be good too.

  • Kjohns101 on January 15, 2022

    Excellent pot roast. This is my go to recipe. The white wine makes a delicious sauce. I’ve also made it with red wine and like it that way too. Make sure to slice the onions thin so they cook down to make the sauce. I decrease the liquid a bit so the sauce is thicker. Serve with cauliflower purée for a low carb dinner.

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