Classic Pot Roast with Root Vegetables | America's Test Kitchen

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
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 sprig plus 1/4 teaspoon chopped fresh thyme leaves
• Ground black pepper
• 1 tablespoon balsamic vinegar
• 1 pound carrots , peeled and cut crosswise into 2-inch pieces
• 1 pound parsnips , peeled and cut crosswise into 2-inch pieces
• 1 1/2 pounds russet potatoes , peeled and halved lengthwise, each half quartered