Braised Cross Rib Roast with Red Wine Reduction and Honey-Glazed Carrots

Preheat oven to 325°F (165°C).

Pat the 2.5 lbs cross rib roast dry with paper towels. Season all sides with 1.5 tsp kosher salt and 1 tsp black pepper.

Heat a large Dutch oven over medium-high heat. Add 2 tbsp vegetable oil.

When the oil is shimmering, add the roast and sear on all sides until deeply browned, about 3-4 minutes per side (12-16 minutes total).

While the meat is searing, peel and quarter 1 large red onion. Peel 4 garlic cloves. Wash, peel, and cut 1 lb carrots into 2-inch chunks on a diagonal.

Transfer the seared roast to a plate. Reduce heat to medium.

Add the quartered red onion to the Dutch oven and sauté for 3-4 minutes until starting to soften.

Add the garlic cloves and cook for 1 minute until fragrant.

Stir in 2 tbsp tomato paste and cook for 2 minutes, stirring frequently to prevent burning.

Pour in 1.5 cups red wine, scraping the bottom of the pot with a wooden spoon to release all the browned bits (fond).

Add 1.5 cups beef broth, 2 sprigs rosemary, 3 sprigs thyme, and 1 bay leaf. Bring to a simmer.

Return the roast to the Dutch oven, along with any accumulated juices. The liquid should come about halfway up the sides of the roast.

Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 1 hour and 45 minutes, or until the meat is fork-tender.

After 1 hour and 15 minutes of braising, remove the lid and carefully add the carrots around the roast. Cover and continue cooking for the remaining 30 minutes.

When done, transfer the roast and carrots to a serving platter and tent with foil to keep warm.

Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all the flavor. Discard the solids.

Simmer the strained liquid over medium-high heat for about 10-15 minutes until reduced by half to create a rich sauce.

Meanwhile, in a separate small saucepan, combine 2 tbsp honey and 2 tbsp butter over medium heat. Stir until melted and combined.

Drizzle the honey-butter mixture over the carrots and gently toss to coat.

Slice the roast against the grain into 1/2-inch thick slices.

Spoon the red wine reduction over the sliced meat, garnish with 2 tbsp chopped fresh parsley, and serve with the honey-glazed carrots.