Simple Pot Roast

By norsegal8

Ingredients

• 1 boneless chuck-eye roast(about 3 1/2 pounds)
• 2 tbsp vegetable oil
• 1 medium onion, chopped medium
• 1 small carrot, chopped medium
• 1 small celery rib, chopped medium
• 2 meduim garlic cloves, minced
• 2 tsp sugar
• 1 cup chicken broth
• 1 cup beef broth
• 1 spring fresh thyme
• 1-1 1/2 cups water
• 1/4 cup dry red wine

Details

Servings 6
Cooking time 3mins

Preparation

Step 1

1. Adjust an oven rack to the middle position and heat the oven to 300 degrees. Sprinkle the roast generously with salt and pepper to taste.

2. Heat the oil in a large ovenproof Dutch oven over medium-high heat until shimmering but not smoking. Brown the roast throughly 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.

3. 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 pan bottom with a wooden spoon to loosen the browned bits. Return the roast and any accumulated juices on the plate to the pot; add enough water to come halfway up the sides of the roast. Cover with a lid, bring the liquid to a simmer over medium heat, and transfer the pot to the oven. Cook, turning the roast every 30 minutes, until fully tender and a meat fork or sharp knife slips easily in and out of the meat, 3 1/2 to 4 hours.

4. Transfer the roast to a carving board; tent with foil to keep warm. Allow the liquid in the pot to sttle 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 1/2 cups, about 8 minutes. Add the wine and reduce to 1 1/2 cups, about 2 minutes. Season with salt and pepper to taste.

5. Using a chef's knife or carving knife, cut the meat into 1/2 inch-thick slices, or pull apart into large pieces; transfer the meat to a warmed serving platter and pour about 1/2 cup of the sauce over the meat. Serve, passing the remaining sauce separately.