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1 (3.5-4lb) boneless chuck eye roast
2 T unsalted butter
2 medium onions, sliced thin
1 C baby carrots
1 celery rib, chopped medium
4 medium garlic cloves, minced
1 C beef broth, plus 1-2 cups for sauce
1 T tomato paste
1 bay leaf
1 sprig plus 1/4 tsp chopped fresh thyme leaves
ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 T balsamic vinegar
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1st Keep
 PinkyMac
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