Pot Roast

The New Best Recipe by America's Test Kitchen (p418)

Brown Meat
				Trim, pat dry, season. Brown, remove to plate.
	3 1/2	lbs	chuck eye roast
			salt
			pepper
Aromatics
				Sauté
	1	medium	onion, chopped
	1	small	carrot, chopped
	1	rib	celery, chopped

				Until fragrant, ~30 sec.
	2	cloves	garlic
	2	t	sugar
Braise
				Add and return roast. Bake at 300°, 3 1/2-4 hours, or 3-3 1/2 hours if adding root vegetables.
	1	c	chicken stock
	1	c	beef stock
	1	sprig	thyme

				Remove roast, tent with foil. Strain vegetables from liquid, sit 5 min, skim fat. Add wine.
	1/4	c	wine
Without Root Vegetables
	Reduce sauce to 1 1/2 c on stovetop.
With Root Vegetables
				Add, return roast, cook 20-30 min.
	1 1/2		carrots, sliced 1/2 inch
	1	lbs	parsnips
	1 1/2	lbs	small red potatoes