How to Make Classic Pot Roast

Classic Pot Roast Recipe source: American Test Kitchen
Ingredients: Serve 6 to 8
1 (3 ½ to 4 pound) boneless beef chuck-eye roast, pulled into 2 pieces at seams and trimmed
Kosher salt and pepper
2 tablespoons unsalted butter
2 onions, halved and sliced thin
1 large carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 – 3 cups beef broth
¾ cup dry red wine 1 tablespoon tomato paste
1 bay leaf
1 sprig fresh thyme plus ¼ teaspoon minced
1 tablespoon balsamic vinegar

Procedures:

• Season meat with 1 tablespoon salt, place on wire rack set inside rimmed baking sheet, and let stand at room temperature for 1 hour.
• Adjust oven rack to lower middle position and heat oven to 300 degrees. Melt butter in Dutch oven over medium heat. 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, about 5 minutes longer. Add garlic and cook until fragrant, about 30 seconds. Stir in 1 cup broth, ½ cup wine, tomato paste, bay leaf, and thyme sprig; bring to simmer.
• Pat beef dry with paper towels and season generously with pepper. Tie each piece of meat using 3 pieces of kitchen twine.
• Pat beef dry with paper towels and season generously with pepper. Tie each piece of meat using 3 pieces of kitchen twine.
• Nestle meat on top of vegetables. Cover pot tightly with large piece of aluminum foil and cover with lid; transfer pot to oven. Cook beef until fully tender and sharp knife easily slips in and out of meat, 3 ½ to 4 hours, turning meat halfway through cooking.
• Transfer roasts to carving board and tent loosely with foil. Strain liquid through fine mesh strainer into 4 cups liquid measuring cup. Discard bay leaf and thyme sprig. Transfer vegetables to blender. Let liquid settle for 5 minutes, then skim any fat off surface. Add beef broth as necessary to bring liquid amount to 3 cups. (pot roast, vegetables, and liquid can be transferred to bowl and refrigerated for up to 2 days. After transferring to bowl, let cool for 1 hour, cover with plastic wrap, and cut vents in plastic before refrigerating. To serve, proceed with recipe, blending vegetables and liquid and slicing roasts as directed; reheat in 12 by 9 inch baking dish, covered, on middle rack of 325 degree oven until heated, about 45 minutes.)
• Add liquid to blender and blend until smooth, about 2 minutes. Transfer gravy to medium saucepan and bring to simmer over medium heat.
• Meanwhile, remove twine from roasts and slice against grain into ½ inch thick slices. Transfer meat to large serving platter. Stir minced thyme, remaining ¼ cup wine, and vinegar into gravy and season with salt and pepper to taste. Spoon half of gravy over meat. Serve, passing remaining gravy separately. End.