Incredible Pot Roast from Cook's Illustrated

1 (3 ½- 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 ¾ 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)

½ cup dry red wine , plus ¼ cup for sauce

1 tablespoon tomato paste

1 bay leaf

1 sprig plus ¼ 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 ½ pounds russet potatoes , peeled and halved lengthwise, each half quartered

Directions at sourcherryfarm.com

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