Chuck pot roast, bone-in best
Olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 pint red wine
6 ounces tomato paste
Salt and pepper
Season pot roast well with salt and pepper. Heat olive oil in a large, heavy skillet and brown roast on both sides. Remove meat to a braising vessel. Add a little more oil to skillet and add onions. Cook until onions are browned, add garlic and cook briefly. Add wine and reduce by half. Stir in tomato paste, bring to a boil. Pour liquid over meat. If meat is not covered by at least half, add a little more water to bring it to halfway.
Cook in a slow oven for three hours, or until meat is very tender. If desired, refrigerate roast over night and remove hardened beef fat. You may thicken braising liquid to make a gravy.