Pot Roast with Roasted Vegetables

Total Time:
3 hr
30 min
2 hr 30 min
  • Pot Roast:
  • 1 (4-pound) beef chuck roast
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 3 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 carrots, peeled, thinly sliced
  • 2 ribs celery, thinly sliced
  • 5 cloves garlic, crushed
  • 1 (15-ounce) can chopped tomatoes, in juice
  • 1/2 cup red wine
  • 2 cups beef broth, homemade, or low-sodium, low-fat
  • 3 sprigs fresh thyme, or 1 teaspoon dried
  • 2 bay leaves
  • 1/3 cup coarsely chopped fresh flat-leaf parsley (optional)
  • 1 tablespoon red wine vinegar
  • Roasted Vegetables:
  • 5 carrots, peeled, cut into thirds
  • 3 medium turnips, peeled and cut into six wedges
  • 2 medium red onions, peeled, cut into six wedges
  • 2 medium parsnips, peeled, cut into thirds
  • About 5 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1.Preheat oven to 350 degrees F.

  • 2. For roast: Heat a large Dutch oven, with a lid, over medium-high heat. Season meat generously with salt and pepper, and sprinkle lightly with flour. Add oil to pot, add meat, and sear on both sides until brown, about 10 minutes. Transfer meat to a plate. Pour all but about 2 tablespoons of oil from pan.

  • 3. Add onion, carrots, celery, and garlic to pan, and cook until vegetables are tender, about 8 minutes. Add tomatoes and cook until liquid has thickened, about 5 minutes more. Add wine, and scrape up browned bits from bottom of pot using a wooden spoon. Add broth, thyme, and bay leaves; bring to a boil. Return roast to pot, cover, and cook until roast is tender, about 1 1/2 hours. Remove lid and continue to cook, uncovered until very tender about 1 hour more.

  • 4. For Vegetables: place carrots, turnips, onions, and parsnips on a baking sheet and toss with olive oil, thyme, 2 teaspoons salt, and pepper to taste. Roast on a shelf under pot roast for final hour, stirring occasionally, until tender.

  • 5. Transfer roast to a plate and cover loosely with foil. Skim fat off surface of liquid and discard. Bring sauce to a boil over medium-high heat, and cook until thickened. Stir in parsley, vinegar, and salt and pepper, to taste. Keep roast warm in sauce until ready to slice.

  • 6. Slice pot roast and arrange on a platter with vegetables. Pour some of sauce on top and serve remainder alongside.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

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