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1
Heat the oven to 300 degrees.
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2
Tying the meat: Using a kitchen string, tie the beef into a neat, snug shape.
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3
Browning the meat: Season the beef all over with salt and pepper.
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4
Heat the oil in a large Dutch oven or other braising pot (5-quart works well) over medium heat.
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Add the beef and brown it on all sides, turning it with tongs as you go, about 18 minutes total.
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6
Remove the beef and set it aside on a large plate or dish that will collect any juices that the meat releases.
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7
If there are any charred bits in the pot, remove them with a damp paper towel, but leave behind any tasty-looking drippings.
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8
The aromatics and braising liquid: Return the pot to medium-high heat and add the onion, carrot, celery and garlic.
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Season lightly with salt and pepper.
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Cook, stirring often, until just starting to brown, about 5 minutes.
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11
Pour in the wine, scrape the bottom with a wooden spoon to loosen any of the cherished cooked-on bits of caramelized beef juices, and boil to reduce the wine by about half, about 6 minutes.
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12
Add the stock, return to a boil, and boil to reduce by just about one third, another 5 minutes.
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13
Return the meat to the pot, and add the sage, parsley, and peppercorns.
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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 about an inch.
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15
Set the lid in place.
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The braise: transfer the pot to the low third of the oven and braise at a gentle simmer, turning the roast once halfway through braising, until fork-tender, about 3 hours.
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Peek under the lid after the first 10 to 15 minutes to check that the liquid isnt simmering too vigorously; if it is, lower the oven heat by 10 or 15 degrees.
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The garnish: 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.
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This typically means cutting the thicker tops into quarters and the skinnier tips in half.
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(If using parsnips, remove any woody core before cutting them into sticks) You can chop the sage and parsley for the garnish now as well.
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Set aside.
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22
The finish: remove the pot from the oven.
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Lift the beef out with tongs or a sturdy spatula, set on a carving platter to catch the juices, and cover loosely with foil to keep warm.
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24
Strain the cooking liquid, pressing down on the solids to extract as much liquid as possible.
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25
Discard the spent aromatics, and pour the liquid into a medium saucepan.
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26
Let the braising liquid settle, then spoon off and discard as much fat s you easily can with a wide spoon.
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27
Measure out 1/2 cup of the juices for glazing the carrots and set the rest aside in a warm spot.
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Glazing the carrots: heat the oil and butter in a large skillet (12 or 13 inch) over medium-high heat.
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When quite hot, add the carrots (and parsnips, if using), season with salt and pepper, and cook briskly, shaking or stirring them, until lightly glazed and brown in spots, about 8 minutes.
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30
Add the 1/2 cup braising liquid, cover partway, reduce the heat to medium, and simmer until tender but not at all mushy, 6 to 8 minutes.
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31
Uncover, raise the heat, and bring back to a boil.
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32
Add the vinegar, sugar, sage and parsley and cook until the liquid is reduced to a glaze, about 1 minute.
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33
Taste for salt and pepper.
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The finish: heat the remaining reserved cooking juices over medium-high heat, and boil for 1 or 2 minutes to concentrate their flavor.
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35
Taste.
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You may not need to add any salt or pepper, but do so if the juices are lacking in flavor.
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Serving: remove the strings from the roast.
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38
For a platter presentation, arrange the carrots (and parsnips, if using) around the pot roast.
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39
Alternatively, slice the roast into 1/2-inch thick slices and arrange the slices on dinner plates along with the carrots (and parsnips, if using).
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40
Spoon a bit of sauce over the meat and serve immediately.
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41
Pass any remaining sauce at the table.
