Simple Perfect Pot Roast

Step 1

Adjust oven rack to middle position and heat oven to 300°F.

Step 2

Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.

Step 3

Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.

Step 4

Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.

Step 5

Transfer roast to a large plate; set aside.

Step 6

Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.

Step 7

Add garlic and sugar; cook until fragrant, about 30 seconds.

Step 8

Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.

Step 9

Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.

Step 10

Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.

Step 11

Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).

Step 12

Transfer roast to carving board, tent with foil to keep warm.

Step 13

Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.

Step 14

Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.

Step 15

Add red wine and reduce again to 1 1/2 cups, about 2 minutes.

Step 16

Season to taste with salt and pepper.

Step 17

Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.

Step 18

Serve, passing remaining sauce.

Step 19

Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.