Ingredients
1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)2 teaspoons pepper2 teaspoons salt, divided2 tablespoons canola oil2 medium onions, cut into 1-inch pieces2 celery ribs, chopped3 garlic cloves, minced1 tablespoon tomato paste1 tablespoon minced fresh thyme or 1 teaspoon dried thyme2 bay leaves1 cup dry red wine or reduced-sodium beef broth2 cups reduced-sodium beef broth1 pound small red potatoes, quartered4 medium parsnips, peeled and cut into 2-inch pieces6 medium carrots, cut into 2-inch pieces1 tablespoon red wine vinegar2 tablespoons minced fresh parsleySalt and pepper to taste
Preparation
Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan.
Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer.
Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours.
Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste.
Remove string from roast. Serve with vegetables and sauce.
