My Favorite Roast Beef

This is my favorite roast. We had it two nights ago. For a real comfort food meal, serve with mashed potatoes and peas.
From Cooks Illustrated's Best Recipes 
Slow-Roasted Beef with Red Wine Pan Juices

 
Serves 6 to 8.
1 chuck-eye roast , boneless, 3 to 4 pounds, tied crosswise every inch, then tied lengthwise once or twice
2 tablespoons olive oil
1/3 cup red wine , preferably full flavored
1 cup low-sodium chicken broth or low-sodium beef broth 

Instructions
1. Heat oven to 250 degrees. Sprinkle roast with salt and pepper as desired. Heat oil over medium-high heat in Dutch oven or large, heavy, ovenproof pot. Add roast; sear until brown, about 4 minutes each side.
 
2. Transfer pot to oven and cook, uncovered, until meat thermometer inserted into thickest part of roast registers 110 degrees, 45 minutes to 1 hour. Increase oven temperature to 500 degrees and cook until internal temperature reaches 130 degrees, about 15 minutes longer. (Cooking times will vary depending on size and shape of roast.) Remove roast from pot; let stand 20 minutes before carving.
 
3. Meanwhile, set pot over medium-high heat; spoon all but 1 tablespoon fat from pot. Add wine, stirring pan bottom with wooden spoon to loosen brown bits; simmer until wine reduces to glaze—about 2 minutes. Add broth; simmer until sauce reduces and thickens slightly, 1 to 2 minutes longer. (For pan juices with a little extra body, juices can be thickened at this point with 1 teaspoon cornstarch dissolved in 1 tablespoon water.) Cut roast into thin slices, adding meat juices to pan juices. Serve immediately with juices passed separately.