Old-Fashioned Pot Roast

Prep time: 20 minutes

Cook time: 3-4 hours

Serves: 6-8

INGREDIENTS:

1 (3 1/2 to 4 pound) pot roast, fat trimmed

1 tbsp unsalted butter

2 medium onions, halved and sliced thin (about 2 cups)

1 large carrot, peeled and chopped medium (about 1 cup)

1 celery rib, chopped medium (about 3/4 cup)

2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsps)

1 cup chicken or  beef broth, plus 1 to 2 cups for the sauce

1/2 cup dry red wine, plus 1/4 cup for the sauce

1 tbsp tomato paste

1 bay leaf

1 spring fresh thyme plus 1/4 tsp chopped fresh thyme leaves

1 tbsp balsamic vinegar

Ground black pepper

Table salt

DIRECTIONS:

Sprinkle the pieces of meat with 1 1/2 tsp salt, place on a wire rack set over a rimmed baking sheet and let stand at room temperature for 1 hour.

Heat the butter in a heavy-bottomed Dutch oven over medium heat and brown the meat on both sides. Remove the meat and set aside.  Add the onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes.  Add the carrot and celery and continue to cook, stirring occasionally, for 5 minutes longer.  Add the garlic and cook until fragrant, about 30 seconds.  Stir in 1 cup of the broth, 1/2 cup of the wine, tomato paste, bay leaf, and thyme spring; bring to a simmer. 

Add the roast back on top of the vegetables.  Cover tightly with the lid.  Cook the roasts until fully tender and a sharp knife easily slips in and out of the meat, 3 1/2 to 4 hours, turning the roasts halfway through cooking.

Transfer the roasts to a carving board and tent loosely with foil.  Strain the liquid through a fine-mesh strainer into a 4-cup liquid measuring cup.  Discard the thyme spring and bay leaf. Transfer the vegetables to a blender. Allow the liquid to settle for 5 minutes then skim any fat off the surface.  Add the remaining beef broth as necessary to bring the total amount of liquid to 3 cups.  Place the liquid in the blender with the vegetables and blend until smooth, about 2 minutes.  Transfer the sauce to a medium saucepan and bring to a simmer of medium heat. 

While the sauce heats, remove the twine from the roasts and slice them against the grain into 1/2-inch-thick slices.  Transfer the meat to a large serving platter.  Stir the chopped thyme, remaining 1/4 cup wine, and the balsamic vinegar into the sauce and season with salt and pepper to taste. Serve immediately, passing the sauce separately.