Yankee Pot Roast for Two

By cserumga

Ingredients

• 2 (8- to 10-ounce) beef top blade steaks
• Salt and pepper
• 4 teaspoons vegetable oil
• 3 carrots, peeled (1/2 carrot chopped fine, 2 1/2 carrots cut into 1 1/2-inch pieces)
• 1 onion (1/2 onion chopped fine, 1/2 onion cut into 4 wedges through root end)
• 1 celery rib, minced
• 2 garlic cloves, minced
• 2 teaspoons tomato paste
• 1 3/4 cups low-sodium chicken broth
• 2 teaspoons soy sauce
• 1 sprig fresh thyme
• 1 bay leaf
• 10 ounces red potatoes, unpeeled, cut into 1-inch pieces
• 2 tablespoons minced fresh parsley
• 1 teaspoon balsamic vinegar

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 325 degrees. Pat steaks dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Brown steaks on both sides, about 3 minutes per side; transfer to plate.

2. Reduce heat to medium, add remaining 2 teaspoons oil to now-empty skillet, and heat until shimmering. Add chopped carrot, chopped onion, celery, and ½ teaspoon salt and cook until golden, about 5 minutes. Stir in garlic and tomato paste and cook until fragrant, about 30 seconds. Stir in broth, soy sauce, thyme, and bay leaf and bring to boil. Return steaks and any accumulated juices to skillet. Cover and bake for 1¼ hours.

3. Flip steaks and add carrot pieces, onion wedges, and potatoes to skillet. Cover and bake until vegetables are tender and fork slips easily in and out of meat, 50 to 60 minutes. Transfer steaks and vegetables to platter with slotted spoon and tent loosely with aluminum foil.

4. Defat braising liquid with large spoon and discard thyme sprig and bay leaf. Bring liquid to boil over medium-high heat and cook until reduced to 1 cup, about 3 minutes. Off heat, stir in parsley and vinegar. Season with salt and pepper to taste. Pour sauce over steaks and vegetables. Serve.