Ingredients
Pot Roast with Roasted Vegetables
4 lb. Beef chuck roast
Kosher salt and freshly ground black pepper
3 Tbs. Vegetable oil
1 large onion, sliced
2 carrots, peeled, thinly sliced
2 ribs celery, thinly sliced
5 cloves garlic, smashed
2 Tbs. Flour
1/2 cup red wine
15 oz. Can chopped tomatoes, in juice
2 cups beef broth, homemade, or low-soidium, low-fat
3 sprigs fresh thyme, or 1 tsp. Dried
2 bay leaves
1/3 cup coarsely chopped fresh flat-leaf parsley, optional
1 Tbs. Red wine vinegar
ROASTED VEGETABLES:
5 carrots, peeled, cut into thirds
3 medium turnips, peeled and cut into 6 wedges
2 medium red onions, peeled and cut into 6 wedges
2 medium parsnips, peeled, cut into thirds
About 5 Tbs. Olive oil
1 Tbs. Chopped fresh thyme leaves
2 tsp. Kosher salt
Freshly ground black pepper
Instructions
Heat oven to 350. Heat a large Dutch oven, with a lid, over medium-
High heat. Season the meat generously with salt and pepper. Add the
Oil to the pot, lay the meat in thepan and sear on both sides until
Brown, about 10 minutes. Transfer the meat to a plate. Pour all but
About 2 tablespoons of the oil from the pan.
Add the onion, carrots, celery, and garlic to the pan, and cook until
Vegetables are tender, about 8 minutes. Add the flour and with a
Wooden spoon scrape up any brownd bits that cling to the bottom of
The pot. Add wine and tomatoes and cook until the liquid has
Thickened, about 5 minutes more. Add broth, thyme, and bay leaves,
Bring to a boil. Return the roast to the pot, nestle it in the
Liquid, cover, place in the oven and cook until the roast is just
Tender, about 1-1/2 hours. Remove the lid and continue to cook,
Uncovered until tender about 1 hour more.
Meanwhile, put the carrots, turnips, onions, and parsnips on a baking
Sheet and toss with the olive oil, thyme, salt and pepper. Roast on
A shelf under the pot roast for the last hour, stirring occasionally,
Until tender throughout.
Transfer the roast to a plate and cover loosely with foil. Skim the
Fat off the surface of the liquid and discard. Bring the sauce to a
Boil over medium-high heat, and cook until thickened. Stir in the
Parsley and vinegar, salt and pepper, to taste. Keep the roast warm
In the sauce until ready to slice. Slice the pot roast across the
Grain and lay on a platter, surround with the vegetables. Pour some
Of the sauce on top and serve the remaining in a sauceboat on the
Side.
