Simple Pot Roast

Courtesy of Cook’s Illustrated

Serves 6 to 8

1 (3½- to 4-pound) boneless beef chuck-eye roast, trimmed and tied

Salt and pepper

2 tbsp vegetable oil

1 onion, finely chopped

1 small carrot, peeled and chopped

1 small celery rib, chopped

2 garlic cloves, minced

2 tsp sugar

1 cup low-sodium chicken broth

1 cup low-sodium beef broth

1 sprig fresh thyme

1-1½ cups water

¼ cup dry red wine

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

Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing the heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken broth, beef broth, and thyme, scraping bottom of pan to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer of medium heat, then place a large piece of aluminum foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 3½ to 4 hours.

Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle for about 5 minutes, then use a wide spoon to skim fat off surface; remove thyme sprig. Boil liquid over high heat until reduced to about 1½ cups, about 8 minutes. Add red wine to pot and reduce again to 1½ cups, about 2 minutes. Season with salt and pepper to taste.

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