After reading the fabulous article about pot roasts in Cook's Illustrated, I couldn't wait to try my hand at it again! The meat is fall-apart tender and incredibly tasty. Slice leftovers for hot, open-faced sandwiches the next day.

1 boneless, chuck eye roast (3-4 lbs.)
2 TB. vegetable oil
1 cup onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
2 tsp. sugar
1 can low-sodium chicken broth
1 can low-sodium beef broth
1 tsp. fresh thyme leaves
water
1/4 cup red wine
salt and pepper

2 lbs. small red potatoes
2/3 cup butter
1/2 cup half-and-half

1. Preheat oven to 300 degrees. Season roast with salt and pepper.
2. Heat oil in large Dutch oven. Brown roast until golden on all sides, about 10 minutes. Remove from pan and set aside. Add onion, carrot and celery. Cook over medium heat until starting to brown, about 6 minutes. Add garlic and sugar and cook for 30 seconds. Add chicken and beef broth and thyme. Return roast to pan and add enough water until liquid is half-way up the sides of the roast. Bring to a simmer.
3. Cover with a layer of foil and then the lid (foil makes seal tighter). Transfer pot to oven. Turn roast every 30 minutes and cook until very tender, about 3 1/2 hours.
4. Add potatoes to Dutch oven and continue to cook until potatoes are tender, about 20 minutes. Remove potatoes from pan and set aside. Transfer roast to carving board and cover with foil.
5. When liquid is slightly cool, ladle into a large, heavy-duty plastic bag. Allow fat to rise to surface. Snip off corner of bag and drain liquid back into pot, stopping before fat layer is reached. Boil over high heat until reduced by half, about 8 minutes. Add red wine and boil 2 minutes longer. Season with salt and pepper.
6. To make potatoes: Smash potatoes with fork or potato masher. Add butter and cream and stir with a spoon. Season with salt and pepper and garnish with a pad of butter.
7. Meat can either be sliced or pulled into large pieces. Spoon sauce over meat. Serve with potatoes and remaining sauce on side. Garnish with thyme sprig, if desired.

Serves 6.