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Pot Roast with Root Vegetables Recipe

Ingredients

How to make it

  • Preheat oven to 325 degrees F.
  • Heat a Dutch oven over medium heat and add olive oil.
  • Sprinkle the roast liberally with salt and pepper.
  • Add roast to oil and sear on all sides.
  • Remove roast from Dutch oven.
  • Place the onions, celery and garlic in the pot and cook until tender.
  • Then stir in the tomato paste and cook for a minute or two to brown.
  • Deglaze the pot with the red wine, scraping up all brown bits.
  • Reduce the wine slightly and then add the beef broth, salt and pepper.
  • Place the roast and accumulated juices back into the Dutch oven, along with the rosemary, thyme and bay leaf.
  • Bring to a boil, cover and then place in the oven.
  • Cook for 3 to 3 1/2 hours, turning the roast occasionally.
  • Add the potatoes, carrots, parsnips and mushrooms.
  • Be sure vegetables are covered with cooking liquid.
  • Cook an additional 30 to 45 minutes until vegetables are tender.
  • Remove roast and vegetables from Dutch oven.
  • Return pot back to burner, heat over high and reduce the liquid to thicken.
  • Season to taste and serve over the meat and vegetables.

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The Cook

lacrenshaw Horsham, PA

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