Savory Slow-Cooked Chuck-Eye Roast

1. Season the Roast

Begin by seasoning the pieces of chuck-eye roast generously with kosher salt. Place them on a wire rack set in a rimmed baking sheet and let them sit at room temperature for an hour.

2. Preheat Oven and Cook Onions

Preheat your oven to 300°F. In a large Dutch oven, melt the unsalted butter over medium heat. Add the thinly sliced onions and cook them until they are soft and starting to brown, about 8 to 10 minutes.

3. Add Carrot, Celery, and Garlic

Add the chopped carrot and celery to the onions and cook for another 5 minutes, stirring occasionally. Then, stir in the minced garlic and cook for about 30 seconds until fragrant.

4. Add Liquids and Herbs

Pour in 1 cup of beef broth, ½ cup of dry red wine, and add the tomato paste, bay leaf, and the sprig of fresh thyme. Bring this mixture to a simmer.

5. Prepare and Cook the Roast

While the liquid mixture is heating, pat the beef dry with paper towels and season it with pepper. Tie each piece of beef with kitchen twine to ensure even cooking. Place the seasoned meat on top of the vegetable mixture in the Dutch oven. Cover the pot tightly with aluminum foil and then the lid. Transfer the pot to the preheated oven and cook for 3½ to 4 hours, turning the meat halfway through.

6. Strain and Blend Vegetables

Remove the roasts from the pot and tent them with foil to keep warm. Strain the cooking liquid through a fine-mesh strainer into a 4-cup liquid measuring cup. Discard the bay leaf and thyme sprig. Transfer the strained vegetables to a blender.

7. Skim Fat and Blend Sauce

Skim the fat from the strained liquid and add enough beef broth to make 3 cups. Add this liquid to the vegetables in the blender and blend until smooth.

8. Simmer the Sauce

Pour the blended sauce into a medium saucepan and bring it to a simmer over medium heat.

9. Slice the Meat

Remove the kitchen twine from the roast and slice the meat against the grain. Transfer the slices to a serving platter.

10. Finish the Gravy

To finish the gravy, stir in the remaining ¼ cup of red wine, the chopped thyme, and the balsamic vinegar. Season with salt and pepper to taste. Spoon this luscious gravy over the sliced meat and serve immediately.