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Simple Pot Roast




Source of Recipe


atk


List of Ingredients




1 boneless chuck-eye roast (about 3½ pounds)
Salt and ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped medium
1 small carrot, chopped medium
1 small rib celery, chopped medium
2 medium cloves garlic, minced or pressed through garlic press
2 teaspoons sugar
1 cup low-sodium chicken broth
1 cup low-sodium beef broth
1 sprig fresh thyme
1 to 1 ½ cups water
¼ cup dry red wine



Recipe



1. Adjust an oven rack to the middle position and heat the oven to 300 degrees. Thoroughly pat the roast dry with paper towels; sprinkle generously with salt and pepper.

2. Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown the roast thoroughly on all sides, reducing the heat if the fat begins to smoke, 8 to 10 minutes. Transfer the roast to a large plate; set aside. Reduce the heat to medium; add the onion, carrot, and celery to the pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add the garlic and sugar; cook until fragrant, about 30 seconds. Add the chicken and beef broths and thyme, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Return the roast and any accumulated juices to the pot; add enough water to come halfway up the sides of the roast. Place a large piece of foil over the pot and cover tightly with a lid; bring the liquid to a simmer over medium heat, then transfer the pot to the oven. Cook, turning the roast every 30 minutes, until fully tender and a meat fork or sharp knife easily slips in and out of the meat, 3 ½ to 4 hours.

3. Transfer the roast to a carving board; tent with foil to keep warm. Allow the liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard the thyme sprig. Boil over high heat until reduced to about 1 ½ cups, about 8 minutes. Add the red wine and reduce again to 1 ½ cups, about 2 minutes. Season to taste with salt and pepper.

4. Using a chef's or carving knife, cut the meat into ½-inch-thick slices, or pull apart into large pieces; transfer the meat to a warmed serving platter and pour about ½ cup sauce over the meat. Serve, passing the remaining sauce separately.