2 onions, thickly sliced 2 Tablespoons unsalted butter 1 Tablespoon olive oil 1-3/4 pounds boneless beef chuck roast Salt and freshly ground black pepper 1/4 teaspoon ground cinnamon Juice of 1 lemon 1 cup dry white wine 1 bay leaf
Heat butter and oil in a large pan over medium heat.
Season roast generously with salt, freshly ground black pepper and cinnamon.
Add roast to pan and brown on all sides.
Remove roast from pan and tent with foil.
Reduce heat to medium low and add onions to pan and cook for about 5 minutes, stirring occasionally.
Return roast to pan. Add lemon juice, white wine and bay leaf. Cover and cook over low heat for 2-1/2 hours, turning meat occasionally.
When meat is tender, remove from pan, slice and arrange on a serving dish. Top roast with heated sauce and serve.