OK, pot roast invokes pretty bland images. Tough, flavorless meat, mushy vegetables. This recipe changes all of that. This is a really good potroast. The best roasts for these are chuck-eye roast or blade chuck rost.
1 - 4 lb. roast, cut in half to make two narrow roast
1-2 tsp. Kosher salt
1 Tbsp. oil
2 Tbsp. unsalted butter
2 onions, sliced
2 large carrots sliced into thick rounds
1 stalk celery rough chopped
3 garlic cloves peeled and smashed
2 cups of beef broth or 2 cups water and tsp beef bouillon
1/2 cup red wine or sherry
1/4 cup red wine
1 Tbsp tomato paste
2 bay leaves
2 springs of thyme
1/4 tsp fresh ground black pepper
1 Tbsp balsamic vinegar
Trim off large pieces of fat from roast. Rub salt over meat until well coated. Wrap in plastic wrap and place in fridge for 1 to 2 hours. Heat oil in dutch oven and brown roast on all 4 sides, about 5 minutes total. Pour off oil, but leave the brown bits. Melt butter, add onions, celery and carrots. Cook for 5 minutes. Add garlic, cook for 1 minute. Add 1 cup of broth, 1/2 cup of wine, tomato paste, bay leaves and thyme. Bring to a slow simmer. Place two pieces of roast on top, cover with foil and then cover with lid. Bake in a 300F oven for 4 hours.
Remove meat from pan, place meat on a cutting board and tent with foil. Skim fat from the vegetables and sauce in the pan, removing as much as possible. Place sauce and cooked vegetables in a blender. Blend on high until smooth. Return pureed sauce to Dutch oven, add pepper, red wine, and enough additional broth to make a thick gravy. Bring to simmer. Add vinegar, stir.
Slice or shred roast and top with 1/2 cup of sauce. Serve with mashed potatoes and the remainder of the gravy on the side.