Chianti Pot Roast with Potatoes, Carrots, and Parsnips

By michelle1026

Ingredients

• 3 1/2 lb chuck roast
• 2 tbs olive oil
• 1 large yellow onion (coarsely chopped)
• 2 carrots (coarsely chopped)
• 5 ribs celery (coarsely chopped)
• 2 tsp minced garlic
• 1 cup Chianti (or other dry red wine)
• 1 cup water
• 1/2 tbs chicken bouillon
• 1 - 2 tsp dried sage
• 1 tbs dried parsley
• salt & pepper to taste
• Parchment paper (enough to cover roasting pan)
• 4 red potatoes
• 1/2 lb carrots
• 1 lb parsnips

Details

Servings 8

Preparation

Step 1

Preheat oven to 325 degrees.

Heat olive oil in a large skillet over medium heat. Season beef with salt and pepper. Add beef to pan and brown on all sides turning with tongs (about 9 minutes on each large side). Remove beef and place on a plate.

Return skillet to stove and turn to medium-high heat. Add onion, carrots, celery, and garlic. Season lightly with salt and pepper. Cook, stirring often, until veggies just start to brown. Pour in wine and scrape bottom of pan with spoon to release any charred bits. Bring to a boil and reduce heat to simmer about 6 minutes to reduce liquids. While veggies are simmering, in a small sauce pan heat 1 cup of water and chicken bouillon. Stir into the veggie mixture and stir well. Bring to a boil again and simmer for another 5 minutes. Pour mixture into a roasting pan. Place meat on top of mixture in roasting pan. Season with salt, pepper, sage, and parsley.

Place parchment paper over the roasting pan and place the lid on top, pressing down so the lid fits normally on the pan, but with the parchment paper between. Cut away any excess so it's only about an inch hanging our all around.

Place oven rack in lower third of the oven. Roast for 3 - 4 hours, turning once halfway through.

While cooking, cut potatoes into large chunks and the carrots and parsnips into sticks. Cut the carrots and parsnips in half long way, then cut the smaller ends in half and the bigger ends in quarters. Halfway through roasting (when you turn the meat) add the veggies to the roasting pan.