Succulent Red Wine Braised Beef Roast

1. Preparation

First, season the beef generously with kosher salt, using about a tablespoon. Let it stand on a wire rack over a rimmed baking sheet for an hour. This resting period allows the salt to penetrate the meat, enhancing its flavor and tenderness.

2. Preheat Oven

While the beef is resting, adjust your oven rack to the lower-middle position and preheat the oven to 300 degrees Fahrenheit.

3. Cook Vegetables

In a large Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the sliced onions and cook them until they are softened and starting to brown, which should take about 8 to 10 minutes. Then, add the chopped carrot and celery, cooking for an additional 5 minutes until they begin to soften. Finally, stir in the minced garlic and cook for about 30 seconds until fragrant. This step builds a flavorful base for the braising liquid.

4. Build the Braising Liquid

Stir in 1 cup of beef broth, ½ cup of dry red wine, 1 tablespoon of tomato paste, 1 bay leaf, and 1 sprig of thyme. Bring this mixture to a simmer. The combination of broth and wine creates a rich and robust braising liquid that will infuse the meat with deep flavors.

5. Prepare Beef

While the liquid is coming to a simmer, pat the beef dry with paper towels and season it with pepper. Tie kitchen twine around each piece of meat to form an even shape, which helps ensure it cooks evenly.

6. Braise Beef

Nestle the beef pieces into the vegetable mixture in the Dutch oven. Cover the pot tightly with aluminum foil and then place the lid on top. Transfer the pot to the preheated oven and braise the meat for 3½ to 4 hours. Turn the meat halfway through cooking. This method of covering the pot traps steam, which tenderizes the meat until it is fork-tender.

7. Strain and Blend

Once the meat is tender, transfer the roasts to a carving board and tent them with foil to keep warm. Strain the braising liquid through a fine-mesh strainer, discarding the bay leaf and thyme sprig. Transfer the strained vegetables to a blender. Let the liquid settle, then skim off the fat. Add 1 to 2 cups of beef broth to the blender and blend the mixture until smooth. This step ensures that the sauce has a rich and velvety texture.

8. Finish the Sauce

Pour the blended sauce into a medium saucepan and bring it to a simmer. Stir in an additional ¼ cup of dry red wine, ¼ teaspoon of chopped thyme, and 1 tablespoon of balsamic vinegar. Season the sauce with salt and pepper to taste.

9. Serve

Remove the twine from the beef and slice it into ½-inch thick slices. Arrange the slices on a serving platter and spoon some of the gravy over the meat. Serve the remaining gravy on the side for guests to add as they like.