Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
8 servings
1 poundboneless beef chuck-eye roast
pulled into two pieces at natural seam and trimmed of large knobs of fat
kosher salt
2 tablespoonsunsalted butter
2onions
medium, halved and sliced thin
1 cupcarrot
large, chopped medium
¾ cupcelery rib
chopped medium
2garlic cloves
medium, minced or pressed through garlic press
1 cupbeef broth
plus 1 to 2 cups for sauce
½ cupdry red wine
plus 1/4 cup for sauce
1 tablespoontomato paste
1bay leaf
1 sprigfresh thyme leaves
chopped
ground black pepper
1 tablespoonbalsamic vinegar
1 poundcarrots
peeled and cut crosswise into 2-inch pieces
1 poundparsnips
peeled and cut crosswise into 2-inch pieces
1.5 poundsrusset potatoes
peeled and halved lengthwise, each half quartered
Instructions
Step 1
1. Sprinkle pieces of meat with 1 tablespoon salt (1 1/2 teaspoons if using table salt), place on wire rack set in rimmed baking sheet, and let stand at room temperature 1 hour.
Step 2
2. Adjust oven rack to lower-middle position and heat oven to 300 degrees F. 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, 1/2 cup wine, tomato paste, bay leaf, and thyme sprig; bring to simmer.
Step 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.
Step 4
4. Nestle meat on top of vegetables. Place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook beef until fully tender and sharp knife easily slips in and out of meat, 3 1/2 to 4 hours, turning halfway through cooking.
Step 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.
Step 6
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.
Step 7
6. While sauce heats, remove twine from roast and slice against grain into 1/2-inch-thick slices. Transfer meat to large serving platter. Stir chopped thyme, 1/4 cup wine, and balsamic vinegar into sauce and season to taste with salt and pepper. Spoon half of sauce over meat; pass remaining sauce separately.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
