America's test kitchen classic beef pot roast Recipe - (4/5)

Ingredients

• 1 boneless chuck-eye roast (3 1/2 to 4 pounds), pulled into two pieces at natural seam and trimmed of fat (see note)
• 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