Hearty Braised Chuck-Eye Roast with Red Wine Gravy

1. Salt the Roast

Generously salt the chuck-eye roast with kosher salt, ensuring the salt is evenly distributed over the surface. Allow the roast to rest while you prepare the vegetables.

2. Prepare the Vegetables

In a large Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the sliced onions, chopped carrot, and celery rib. Sauté these vegetables until they soften and begin to caramelize, about 8-10 minutes.

3. Add Aromatics

Once the vegetables are softened, stir in the minced garlic, 1 tablespoon of tomato paste, the bay leaf, and a sprig of fresh thyme. Cook this mixture until it becomes fragrant, about a minute.

4. Add Roast and Liquid

Place the chuck-eye roast on top of the sautéed vegetables in the Dutch oven. Pour in enough beef broth to come halfway up the sides of the roast, about 2-3 cups, and add ¾ cup of dry red wine. Bring the liquid to a simmer, then cover the Dutch oven and transfer to a preheated oven set at 325°F.

5. Braise the Roast

Allow the roast to cook for 3 to 4 hours, or until the meat becomes fork-tender. This slow cooking process is key to achieving a tender, juicy roast.

6. Rest the Roast

Once the roast is done, transfer it to a cutting board and cover with aluminum foil to keep it warm.

7. Strain and Skim Liquid

Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding the solids. Let the liquid sit for a few minutes, then skim off any fat that rises to the surface. You should have about 3 cups of liquid; if not, add additional beef broth to reach 3 cups.

8. Cool and Refrigerate Liquid

Allow the strained liquid to cool for an hour, then refrigerate it for up to 2 days if you are not serving immediately.

9. Reheat the Roast

When ready to serve, preheat your oven to 325°F. Slice the roast into thick slices and place them in a baking dish. Cover the dish with aluminum foil and reheat the meat in the oven for about 45 minutes.

10. Prepare the Gravy

While the roast is reheating, blend the strained cooking liquid and vegetables until smooth to create your gravy. Pour this mixture back into the Dutch oven and simmer over medium heat until the gravy thickens and becomes velvety smooth. Stir in 1 tablespoon of balsamic vinegar and any remaining red wine for an added layer of flavor.

11. Serve the Roast

Serve the roast warm, generously drizzled with the red wine gravy.