this roast starts with a salt rub the night before- kosher salt, thyme and rosemary.
rub it all over that hunk of beef and let it hang out in the fridge overnight.
slice up some onions the next day and cook them in some butter until just begining to brown around the edges.
slice up some carrots, garlic and celery.
add the carrots, garlic and celery to the onions to soften then add the herbs and liquids.
nestle the roast on top of the simmering stuff in the pot, cover the top of the dutch oven with tin foil, place the lid on and pop in the preheated oven.
let the roast cook for a few hours then make the gravy.
i see no other way to eat this than on top of a generous mound of fluffy, creamy mashed potatoes. with plenty of gravy.
grab your fork and mmmmmm.
the best pot roast by america's test kitchen
|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|
|1 T kosher salt leaves from 2 sprigs of thyme + leaves from 6 inch long sprig of rosemary|
|2||tablespoons unsalted butter|
|2||medium yellow 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)|
|1||cup beef broth, plus 1 to 2 cups for sauce|
|1/2||cup dry red wine , plus 1/4 cup for sauce (i used a cabernet sauvignon)|
|2||tablespoons tomato paste|
|1||sprig plus 1/4 teaspoon chopped fresh thyme leaves|
|Ground black pepper|
|1||tablespoon good balsamic vinegar|
Sprinkle pieces of meat with herb salt =1 tablespoon kosher salt (1½ teaspoons if using table salt) and rosemary and thyme leaves (chopped finely together). wrap tightly with saran wrap or place in air tight container and let sit in fridge overnight. the next day, take out of fridge and let stand at room temperature 1 hour before cooking.
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, ½ cup wine, tomato paste, bay leaf, and thyme sprig; bring to simmer.
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.
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, 3½ to 4 hours, turning halfway through cooking.
Transfer the cooked roasts to a large bowl. Strain liquid through mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig. 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 and vegetables in a blender and blend until smooth, about 2 minutes. Transfer sauce to medium saucepan and bring to simmer over medium heat. 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.