Burgundy Pot Roast | America's Test Kitchen

Ingredients

• 1 (5- to 6-pound) boneless beef chuck-eye roast , pulled apart at seam into 2 separate roasts, fat trimmed, and roasts tied individually at 1-inch intervals
• Salt and pepper
• 4 slices bacon , halved
• 4 carrots , peeled and chopped
• 1 onion , chopped
• 1/4 cup all-purpose flour
• 3 garlic cloves , minced
• 1 (750-ml) bottle red wine
• 2 cups beef broth
• 2 teaspoons minced fresh thyme
• 2 bay leaves
• 2 cups frozen pearl onions
• 1/2 cup beef broth
• 3 tablespoons unsalted butter
• 2 teaspoons sugar
• 1 pound white mushrooms , trimmed and quartered
• 2 tablespoons minced fresh parsley