Italian Pot Roast | America's Test Kitchen

Ingredients

• 1 boneless beef chuck-eye roast (3 1/2-4 pounds), tied (see photo below)
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 rib celery, chopped
• 1 pound cremini or white mushrooms, quartered
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup canned tomato sauce
• 2 teaspoons sugar
• 1/2 cup water
• 1 cup red wine (see note)
• 1 large head garlic, outer papery skins removed, then halved (photo 1, below)
• 1 sprig fresh thyme
• 1 sprig fresh rosemary