Classic Potroast

Name: Classic Potroast
Ingredients: 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast , pulled into two pieces at natural seam and trimmed of large knobs of fat; kosher salt; 2tablespoons unsalted butter; 2 medium onions , halved and sliced thin (about 2 cups); 1 large carrot , chopped medium (about 1 cup); 1 celery rib , chopped medium (about 3/4 cup); 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons); 1cup beef broth , plus 1 to 2 cups for sauce (see note); 1/2cup dry red wine , plus 1/4 cup for sauce; 1tablespoon tomato paste; 1 bay leaf; 1sprig plus 1/4 teaspoon chopped fresh thyme leaves; ground black pepper; 1tablespoon balsamic vinegar

14 ingredients

1 steps

Ingredients

1 (3 1/2- to 4-pound) boneless beef chuck-eye roast , pulled into two pieces at natural seam and trimmed of large knobs of fat
kosher salt
2tablespoons unsalted butter
2 medium onions , halved and sliced thin (about 2 cups)
1 large carrot , chopped medium (about 1 cup)
1 celery rib , chopped medium (about 3/4 cup)
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1cup beef broth , plus 1 to 2 cups for sauce (see note)
1/2cup dry red wine , plus 1/4 cup for sauce
1tablespoon tomato paste
1 bay leaf
1sprig plus 1/4 teaspoon chopped fresh thyme leaves
ground black pepper
1tablespoon balsamic vinegar

Directions

1

{"0":"Sprinkle pieces of meat with 1 tablespoon salt (11\/2 teaspoons if using table salt), place on wire rack set in rimmed baking sheet, and let stand at room temperature 1 hour.","2":"2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat butter in heavy-bottomed Dutch oven over medium heat. When foaming subsides, add onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Add carrot and celery; continue to cook, stirring occasionally, for 5 minutes longer. Add garlic and cook until fragrant, about 30 seconds. Stir in 1 cup broth, 1\/2 cup wine, tomato paste, bay leaf, and thyme sprig; bring to simmer.","4":"3. Pat beef dry with paper towels and season generously with pepper. Using 3 pieces of kitchen twine, tie each piece of meat into loaf shape for even cooking.","6":"4. Nestle meat on top of vegetables. Cover pot tightly with large piece of foil and cover with lid; transfer pot to oven. Cook beef until fully tender and sharp knife easily slips in and out of meat, 31\/2 to 4 hours, turning halfway through cooking.","8":"5. Transfer roasts to cutting board and tent loosely with foil. Strain liquid through mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig. Transfer vegetables to blender jar. Allow liquid to settle 5 minutes, then skim any fat off surface. Add beef broth as necessary to bring liquid amount to 3 cups. Place liquid in blender with vegetables and blend until smooth, about 2 minutes. Transfer sauce to medium saucepan and bring to simmer over medium heat.","10":"6. While sauce heats, remove twine from roast and slice against grain into 1\/2-inch-thick slices. Transfer meat to large serving platter. Stir chopped thyme, remaining 1\/4 cup wine, and vinegar into sauce and season to taste with salt and pepper. Spoon half of sauce over meat; pass remaining sauce separately."}