Ultimate Pot Roast Recipe

By ezunich

Ingredients

• 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
• 2 teaspoons pepper
• 2 teaspoons salt, divided
• 2 tablespoons canola oil
• 2 medium onions, cut into 1-inch pieces
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup dry red wine or reduced-sodium beef broth
• 2 cups reduced-sodium beef broth
• 1 pound small red potatoes, quartered
• 4 medium parsnips, peeled and cut into 2-inch pieces
• 6 medium carrots, cut into 2-inch pieces
• 1 tablespoon red wine vinegar
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste

Details

Servings 8
Preparation time 55mins
Cooking time 175mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan.

Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer.

Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, 2 to 2-1/2 hours or until meat is fork-tender.

Remove roast and vegetables; keep warm. Discard bay leaves; skim fat from cooking juices. Bring to a boil; cook 10-12 minutes or until liquid is reduced by half (about 1-1/2 cups). Stir in vinegar and parsley; season with salt and pepper to taste.

Remove string from roast. Serve with vegetables and sauce.
Yield: 8 servings.