3 medium carrots, roughly chopped
3 stalks celery, roughly chopped
2 medium parsnips, roughly chopped
2 medium yellow onions, roughly chopped
5 cloves garlic, crushed
One 3-pound lean beef round, trimmed of all visible fat
Kosher salt and freshly ground black pepper
1/2 cup dry red wine
1/2 cup low-sodium chicken broth
One 28-ounce can crushed tomatoes
6 sprigs fresh thyme, leaves plucked
1 bay leaf
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
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