Pot Roast with Glazed Carrots
1 3 1/2- to 4-pound boneless beef chuck roast, preferably top blade
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion (about 8 ounces), coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
2 cloves garlic, peeled and smashed
1 cup zinfandel or other robust dry red wine
1 cup beef, veal or chicken stock, homemade or store-bought
3 3- to 4-inch sprigs leafy fresh sage
2 to three 6- to 8-inch sprigs leafy flat-leaf (Italian) parsley
8 to 10 black peppercorns
Glazed carrots
11/2 pounds small to medium carrots, peeled
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
Coarse salt and freshly ground black pepper
1 tablespoon red wine vinegar
Pinch of granulated sugar
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh flat-leaf (Italian) parsley
Preheat oven to 300 degrees. Using kitchen string, tie the beef into a neat, snug shape (or ask the butcher to do it for you). Season the beef all over with salt and pepper. Heat the oil in a large Dutch oven or 5-quart braising pot over medium heat. Add the beef and brown on all sides, turning with tongs as you go, about 18 minutes total. Remove the beef and set aside on a large plate that will collect any juices. If there are any charred bits in the pot, remove them with a damp paper towel, but leave behind any tasty-looking drippings.
Return the pot to medium-high heat and add the onion, carrot, celery and garlic. Season lightly with salt and pepper. Cook, stirring often, just until vegetables start to brown, about 5 minutes. Pour in the wine, scrape the bottom with a wooden spoon to loosen any of the cooked-on-bits of caramelized beef juices, and boil to reduce the wine by about half, about 6 minutes. Add the stock, return to a boil, and boil to reduce by just about one-third, another 5 minutes. Return the meat to the pot, and add the sage, parsley and peppercorns. Cover with a piece of parchment paper, pressing down so that it nearly touches the meat and the edges of the paper overhang the pot by an inch. Set the lid in place.
Transfer the pot to the lower third of the oven and gently simmer, turning the roast once halfway through braising, until fork-tender, about 3 hours. Peek under the lid after the first 10 to 15 minutes to check that the liquid isn't simmering too vigorously; if it is, lower the heat by 10 to 15 degrees.
While the beef braises, cut the carrots into sticks by cutting them crosswise in half, then cutting the halves lengthwise into sticks about 3 inches by 1/2 inch. This typically means cutting the thicker tops into quarters and the skinnier tips in half. Set aside.
Remove the pot from the oven. Remove parchment paper and lift the beef out with tongs, set on a carving platter to catch the juices and cover loosely with foil to keep warm. Strain the cooking liquid, pressing down on the solids to extract as much liquid as possible. Discard the solids and pour the liquid into a medium saucepan. Let the braising liquid settle, then spoon off and discard as much fat as you easily can with a wide spoon. Measure out 1/2 cup of the juices for glazing the carrots and set the rest aside in a warm spot.
To make glazed carrots
Heat the oil and butter in a large (12- to 13-inch) skillet over medium-high heat. When quite hot, add the carrots, season with salt and pepper, and cook briskly, shaking or stirring them, until lightly glazed and browned in spots, about 8 minutes. Add the 1/2 cup braising liquid, partially cover, reduce the heat to medium, and simmer until tender but not mushy, 6 to 8 minutes. Uncover, raise the heat and bring back to a boil. Add the vinegar, sugar, sage and parsley and cook until the liquid is reduced to a glaze, about 1 minute. Taste and season as needed with salt and pepper.
To finish, heat the remaining reserved cooking juices over medium-high heat, and boil for 1 or 2 minutes to concentrate the flavor. Taste, and season as needed with salt and pepper. Remove the strings from the roast. Slice the roast into 1/2-inch-thick slices and arrange on dinner plates along with the carrots. Spoon a bit of sauce over the meat and serve. Pass any remaining sauce at the table.