1 (4 pound) boneless beef chuck roast
2 teaspoons salt
3/4 teaspoon black pepper
2 tablespoons vegetable oil
2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
1 1/2 cups dry white wine
1 cup water
Accompaniment: 1/2 pound egg noodles, boiled until al dente
* Garnish: chopped fresh flat-leaf parsley

Put oven rack in middle position and preheat oven to 325 degrees F.

Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.

Add onions to pot and saut?over moderately high heat, stirring frequently, until pale golden, about 10 minutes.

Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes.

Add wine and water and bring to a boil. 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.

Let beef stand, uncovered, in onion sauce about 30 minutes.

Preheat oven to 350 degrees F and transfer beef to a cutting board and cut into 1/2-inch-thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes.

Makes 6 servings.