Crock Roast

CROCK ROAST

serves 6 to 8.   Published November 1, 2010.   From Cook's Illustrated.

Our recommended beef broth is Rachael Ray Stock-in-a-Box Beef Flavored Stock. Chilling the whole cooked pot roast overnight improves its flavor and makes it moister and easier to slice.  

INGREDIENTS

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
	Kosher salt
2	tablespoons unsalted butter
2	medium 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 (see note)
1/2	cup dry red wine , plus 1/4 cup for sauce  (or substitute grape juice/water/ non-alcoholic)
1	tablespoon tomato paste
1	bay leaf
1	sprig plus 1/4 teaspoon chopped fresh thyme leaves
	Ground black pepper
1	tablespoon balsamic vinegar

INSTRUCTIONS

1. 1. Sprinkle pieces of meat with 1 tablespoon salt (1½ teaspoons if using table salt), place on wire rack set in rimmed baking sheet, and let stand at room temperature 1 hour.
2. 2. 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. 
3. 3. 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.
4. 4. 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. 
5. 5. Transfer roasts to cutting board and tent loosely with foil. Strain liquid through mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig. Transfer vegetables to blender jar. 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 in blender with vegetables and blend until smooth, about 2 minutes. Transfer sauce to medium saucepan and bring to simmer over medium heat. 
6. 6. While sauce heats, remove twine from roast and slice against grain into ½-inch-thick slices. Transfer meat to large serving platter. Stir chopped thyme, remaining ¼ cup wine, and vinegar into sauce and season to taste with salt and pepper. Spoon half of sauce over meat; pass remaining sauce separately.
7. If you'd like to serve later, place roasts in bowl with veggies and broth. Cover with plastic wrap with vents.  One hour before serving heat oven to 325*, slice against grain into 1/2" thick slices and place in cake pan,  cover tightly with foil and bake 45 min. until heated through.  Make gravy as above.