1 (2 1/2-3 pound) boneless beef chuck roast, tied
3 teaspoons salt
3/4 teaspoon pepper
2 tablespoons all-purpose folur
4 tablespoons olive oil
3 tablespoons butter
3 pounds onions, peeled and sliced
3 bay leaves
6 garlic cloves, sliced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme
2 1/2 cups white wine
3/4 cup Marsala wine
6 1/4 cups Chicken Stock
Serves 4 to 6
Sprinkle the roast with 1 teaspoon of the salt, the pepper and the flour, shaking off the excess flour. In a large nonstick saute pan set on medium heat, cook 1 1/2 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 for the browned roast to a large bowl and set aside.
In a large stockpot of Dutch overn 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 remaining salt and cook, stirring occaisonally, until the onions are slft, 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 5-8 minutes.
Add the browned meat and the juices that have accumulated in the bowl, the chicken stockm 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 1/2 hour.
Transfer the 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 30-40 minutes. It should be light brown in color and quite thick, like heavy cream.
Cut the meat into thin slices. Remove half of the sauce, about 2 1/2 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. Serve on a large platter with mashed potatoes and the sauce on the side.
If by the time your reach the sauce consistency you want, there isn't enough for both the meat and pasta, add enough addintional stock to make 2 1/2 cups of sauce for the meat and 1 1/2 cups for the pasta.