Braised Beef Pot Roast

• sirloin, 1" thick↗2 lbs
• olive oil, or canola oil↗1 tablespoon
• onions, cut in eighths↗2
• carrots, cut in 2" pieces↗8
• stalks celery, cut in 2" pieces↗4
• red wine vinegar, or 1 cup red wine↗1⁄2 cup
• beef broth↗1 1⁄2 cups
• bay leaf↗1
• bay leaf↗1
• dried thyme↗1⁄2 teaspoon
• salt and black pepper, freshly ground1⁄8 teaspoon

Step-by-step instructions

1. 1

   Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.

2. 2

   In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.

3. 3

   Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.

4. 4

   Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.

5. 5

   Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.

6. 6

   Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.