Pot Roast and Winter Vegetables
Serving: Serves: 8
Cook Time: 20 minutes
Total Time: 3 hours 30 minutes
1 3- to 4-pound boneless beef chuck roast
2 Tablespoons vegetable or olive oil
4 small to medium onions, quartered
2 pounds carrots, cut into large pieces
1 pound parsnips, cut into large pieces
2 stalks celery, cut into large pieces
4 large potatoes, cut into large pieces
2 Tablespoons flour
Salt, to taste
Pepper, to taste
2 Tablespoons fresh parsley, chopped
2 teaspoons dried thyme
1 to 2 bay leaves
2 quarts water or brown stock
1 cup red wine or water
Preheat oven to 325º F.
In a large, heavy Dutch oven or stock pot, heat the oil over medium heat.
Rinse beef under cold running water and carefully pat dry with paper towels.
Add meat to oil and brown on all sides.
Sauté vegetables until lightly browned.
Add flour and cook 3 to 4 minutes.
Return beef to pot and add liquids and seasonings.
Cover and bake 2 1/2 to 3 hours or until meat is fork-tender.
Remove beef and vegetables from liquid and simmer to reduce, if desired.
Slice beef and serve with vegetables and sauce.
Posted by Sass