Recipe Background
Your Sunday Dinner Pot Roast just got a major upgrade! Kick off your week relaxing and catching up with your favorite people, all while chowing down on a tender slab of juicy beef surrounded by perfectly seasoned veggies. Oh, what a savory treat that will be! Slow down, unwind, and fill your belly with this Sunday Dinner Pot Roast!
Your Sunday Dinner Pot Roast just got a major upgrade! Kick off your week relaxing and catching up with your favorite people, all while chowing down on a tender slab of juicy beef surrounded by perfectly seasoned veggies. Oh, what a savory treat that will be! Slow down, unwind, and fill your belly with this Sunday Dinner Pot Roast!
Ingredients
- 1 (3-4-pound) beef chuck eye or other chuck roast boneless
- 2 teaspoons pepper plus more, to taste
- 2 teaspoons salt plus more, to taste, divided
- 2 tablespoons canola oil
- 2 medium onions cut into 1-inch pieces
- 2 celery ribs chopped
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup dry red wine substitute with 1 cup reduced-sodium beef broth, if desired
- 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 fresh parsley minced
Directions
- Preheat the oven to 325 degrees F.
- Pat the roast dry with a paper towel and use some kitchen string to tie it in 2-inch intervals.
- Sprinkle the roast with the pepper and 1 1/2 teaspoons of the salt.
- In a Dutch oven over medium-high heat, heat the oil.
- Add the roast to the oil, brown it on all sides, and transfer the roast from the pan.
- Add the onions, the celery, and 1/2 teaspoon of the salt to the same Dutch oven and cook over medium heat, stirring, until the onions have browned, about 8-10 minutes.
- Add the garlic, the tomato paste, the thyme, and the bay leaves to the veggie mixture and cook, while stirring, about 1 minute.
- Add the wine to the veggie mixture and stir to loosen the browned bits from the bottom of the Dutch oven.
- Stir the broth into the veggie mixture and return the roast to the Dutch oven.
- Arrange the potatoes, the parsnips, and the carrots around the roast and bring it to a boil.
- Bake the roast, covered, until the meat reaches an internal temperature of 145 degrees F, about 2 hours-2 hours 30 minutes.
- Transfer the roast and the veggies from the Dutch oven and keep them warm.
- Discard the bay leaves and skim the fat from the cooking juices.
- Heat the Dutch oven with the cooking juices over medium-high heat, bringing it to a boil, and cooking until the liquid is reduced by half, about 10-12 minutes.
- Stir the vinegar and the parsley into the juices.
- Season the cooking juices with the extra salt and the extra pepper.
- Discard the string from the roast.
- Serve the roast with the veggies and the sauce.
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