ATK Classic Pot Roast for Two

By GratefulSea

Ingredients

• 1 (1-1/2 pound) boneless beef chuck-eye roast , trimmed
• Salt and pepper
• 1 Tablespoon unsalted butter
• 1 large shallot , halved and sliced thin
• 1 small carrot , peeled and cut into 1/2-inch pieces
• 1 celery rib , cut into 1/2-inch pieces
• 1 small garlic clove , minced
• 1/2 cup beef broth , plus extra as needed
• 1/4 cup plus 1 tablespoon dry red wine
• 1 teaspoon tomato paste
• 1 bay leaf
• 1 sprig fresh thyme , plus 1/4 teaspoon minced
• 1 teaspoon balsamic vinegar

Details

Adapted from onlinecookingschool.com

Preparation

Step 1

1. Adjust oven rack to lowest position and heat oven to 200 degrees. Pat steak dry with paper towels and season with salt and pepper.

2. Heat oil in 12‑inch skillet over medium-high heat until just smoking. Brown steak well on all sides, 10 to 12 minutes; transfer to wire rack set in rimmed baking sheet. Roast steak until meat registers 120 to 125 degrees (for medium-rare), 25 to 30 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.

3. Meanwhile, pour off all but 2 teaspoons fat from skillet. Add shallot and cook over medium heat until softened, about 2 minutes. Stir in ketchup and thyme and cook until fragrant, about 30 seconds. Stir in broth and wine, scraping up any browned bits. Bring to simmer and cook until jus is reduced to 1/3 cup, about 10 minutes. Stir in any accumulated meat juices and simmer for 30 seconds. Cut steak neatly away from bone and slice into 1/2‑inch-thick slices on bias. Serve steak with jus.