Classic Pot Roast with Root Vegetables
Ingredients
For the roast.
- 4 lbs boneless beef chuck-eye roast,trimmed and tied at 1-inch intervals with butcher’s string.
- 2 tbsp vegetable oil
- 1 yellow onion chopped
- 1 small carrot peeled and chopped
- 1 small celery rib chopped
- 2 garlic cloves minced
- 2 tsp sugar
- Kosher salt
- Fresh ground black pepper
- 1 cup chicken broth
- 1 cup beef broth
- 1 sprig fresh thyme
- 2 dried bay leaves
- ¼ cup dry red wine
- ¼ cup cornstarch
For the Root Vegetables.
- 1 ½ lbs carrots peeled and sliced ½ inch thick
- 1 lbs parsnips peeled and sliced ½ inch thick
- 1 ½ lbs small red potatoes washed with peel on, cut in half
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees F.
- Pat roast dry with paper towels and season with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat until shimmering. Brown roast on all sides, 8-10 minutes. Reduce heat if fat begins to smoke. When browned, transfer roast to a large plate.
- In the Dutch oven reduce heat to medium, add chopped onion, carrot and celery to pot and cook, stirring occasionally, until vegetables begin to brown, 6-8 minutes. Add garlic and sugar, cook until fragrant, about 30 seconds. Add wine, scraping any browned bits from the bottom of the pot, then add chicken broth, beef broth, bay leaves and thyme sprig.
- Return roast and any accumulated juices to the Dutch oven with enough water to come halfway up the side of the roast. Bring liquid to simmer over medium heat. Place a large piece of aluminum foil over pot and cover tightly with lid. Transfer covered pot to oven.
- Turn the roast over about every hour to insure even cooking.
- After cooking the beef for about 3 hours, add carrots, red potatoes, and parsnips to the pot. Continue cooking for about another hour until the vegetables are soft, but not mushy. Transfer roast to a carving board and tent loosely with aluminum foil.
- Using a slotted spoon, transfer vegetables to a large warm serving dish. Remove the bay leaves and thyme stim. (Use an oven proof dish if you need to keep vegetables warm, on low, in the oven.
- Allow the juice to sit for about 5 minutes, then using a small ladle skim the excess fat from the top. Bring the skimmed liquid to a slow boil and reduce for about 5-8 minutes. Dissolve cornstarch in 1/4 cup water. While constantly stirring, slowly pour the cornstarch mixture into the bubbling liquid and continue to cook for about 2 minutes more.
- Slice the roast and place it on a warmed platter. Spoon a little gravy over the meat and serve the rest on the side with vegetables.
Notes
*For multiple roast I use a large enamel roasting pan with lid for baking. Brown each roast individually in the Dutch oven, as directed then transfer beef and vegetables to the larger roasting pan.
This pot-roast can be cooked on the stove top if necessary. Use low, or simmer and check the level of liquid often, and continue to turn the roast every hour.
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