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Pot Roast (Dutch Oven)
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| 3 lb | boneless chuck-eye roast, (tied up several times along the width and once around the length) |
| 2 Tbsp | vegetable oil |
| 1 medium | onion, chopped |
| 1 | carrot, chopped |
| 1 stalk | celery, chopped |
| 2 cloves | garlic, minced |
| 1 tsp | sugar |
| 1 cup | chicken broth, (low sodium) |
| 1 cup | beef broth, (low sodium) |
| 1/4 tsp | thyme |
| 1 1/2 cups | water |
| 1 cup | dry red wine |
| 8 | carrots, peeled and cut into 1/2 inch pieces (about 3 cups) |
| 8 medium | red potatoes, quartered (about 5 cups) |
| 8 oz | sliced mushrooms |
Adjust oven rack to middle position and heat oven to 300 degrees.
Tie up roast and pat dry. Season generously with salt and pepper.
Heat oil in large, heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
Brown roast thoroughly on all sides ... Reducing heat if fat begins to smoke ... 8 to 10 minutes. Transfer roast to large plate, set aside. Reduce heat to medium.
Add the onion, carrots, and celery to pot and cook, stirring occasionally, until beginning to brown ... 6 to 8 minutes.
Add garlic and sugar; cook until fragrant, about 30 seconds.
Add chicken broth, beef broth, and thyme, scraping bottom of pan with wooden spoon to loosen the brown bits.
Return roast and any accumulated juices to pot ... Add enough water to come halfway up the sides of the roast ... Bring liquid to simmer over medium heat.
Place large piece of foil over pot and cover tightly with lid ... Transfer pot to oven ... Cook, turning roast every 30 minutes, until almost tender (sharp knife meets little resistance) - anywhere from 2 to 4 (for 3 ld roast, 2.5 hrs - 3 hrs) ... [another suggestion; cook to 210 degrees internally and then cook for another hour].
Once you get to "little resistance", add the big pieces of carrots, potatoes and mushrooms, submerging in the liquid ... Cover again with foil & lid and cook the veggies until almost tender (about 20-30 minutes).
Transfer the roast to a carving board and cover with foil to rest.
Add the wine and put the pot with veggies on stove and boil over high heat until veggies are fully tender, 5 to 10 minutes. Remove veggies to a bowl.
Continue boiling the liquid over high heat until sauce is reduced to desired consistence, about 8 to 10 minutes ... Salt & pepper to taste.
Serve roast with veggies and sauce.
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