Classic Pot Roast
INGREDIENTS
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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
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kosher salt
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2 tablespoons unsalted butter
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2 medium onions, halved and sliced thin (about 2 cups)
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1 large carrot, chopped medium (about 1 cup)
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1 celery rib, chopped medium (about 3/4 cup)
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2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
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1 cup beef broth, plus 1 to 2 cups for sauce (see note)
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1/2 cup dry red wine, plus 1/4 cup for sauce
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1 tablespoon tomato paste
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1 bay leaf
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1 sprig plus 1/4 teaspoon chopped fresh thyme leaves
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ground black pepper
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1 tablespoon balsamic vinegar
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