Autumn Pot Roast with Root Vegetable Medley

Name: Autumn Pot Roast with Root Vegetable Medley
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 pound beef chuck roast (cut into 2-inch chunks); 2 tablespoon olive oil; 1.5 teaspoon kosher salt; 1 teaspoon black pepper (freshly ground); 1 yellow onion (large, chopped); 2 celeries (chopped); 3 clove garlic (minced); 2 cup beef broth; 1 cup dry red wine; 2 tablespoon tomato paste; 1 tablespoon dried thyme; 1 bay leaf; 1.5 pound russet potatoes (peeled and quartered); 0.625 cup milk (warm); 6 tablespoon butter; 1 pound carrots (peeled and roughly chopped); 1 pound parsnips (peeled and roughly chopped)

Tender, slow-braised beef pot roast simmered with aromatic vegetables, served with a medley of savory roasted carrots, parsnips, and fluffy mashed potatoes.

Prep: 25 min
Cook: 3 hr
Total: 3 hr 25 min
Servings: 6
Cuisine: American
Difficulty: Medium

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

3 pound beef chuck roast (cut into 2-inch chunks)
2 tablespoon olive oil
1.5 teaspoon kosher salt
1 teaspoon black pepper (freshly ground)
1 yellow onion (large, chopped)
2 celeries (chopped)
3 clove garlic (minced)
2 cup beef broth
1 cup dry red wine
2 tablespoon tomato paste
1 tablespoon dried thyme
1 bay leaf
1.5 pound russet potatoes (peeled and quartered)
0.625 cup milk (warm)
6 tablespoon butter
1 pound carrots (peeled and roughly chopped)
1 pound parsnips (peeled and roughly chopped)

Instructions

Preheat oven to 325°F (160°C). Pat 3 pounds beef chuck roast dry with paper towels and season generously with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear beef in batches until browned on all sides, about 3-4 minutes per side. Remove beef and set aside.
Add 1 large chopped yellow onion and 2 chopped celery stalks to the Dutch oven and cook until softened, about 5 minutes. Stir in 3 cloves minced garlic and 2 tablespoons tomato paste, cooking for 1 more minute until fragrant.
Deglaze the pot with 1 cup dry red wine (if using) or additional beef broth, scraping up any browned bits. Add 2 cups beef broth, 1 tablespoon dried thyme, and 1 bay leaf. Return the seared beef to the pot.
Bring to a simmer, then cover the Dutch oven and transfer to the preheated oven. Braise for 2.5-3 hours, or until the beef is very tender.
While the roast braises, prepare the roasted root vegetables: Toss 1 pound carrots and 1 pound parsnips with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet. Roast for 30-40 minutes alongside the beef during the last hour, until tender and slightly caramelized.
Approximately 20 minutes before the beef is done, prepare mashed potatoes: Boil 1 1/2 pounds peeled and quartered russet potatoes in a large pot of salted water until very tender, about 15-20 minutes. Drain well.
Mash the cooked potatoes with 4 tablespoons butter and 1/2 cup warm milk until smooth and creamy. Season with salt and pepper to taste.
Remove the pot roast from the oven. Discard the bay leaf. Serve the tender beef with the rich pan juices, roasted root vegetables, and creamy mashed potatoes.

Notes

For a richer gravy, after removing the beef, you can reduce the pan juices on the stovetop or thicken with a cornstarch slurry. Leftovers are excellent for sandwiches.

Nutrition (per serving)

Calories: 720
Protein: 58.5 g
Carbohydrates: 49 g
Fat: 33 g
Fiber: 8 g
Sodium: 750 mg
Saturated Fat: 12 g
Sugar: 7 g
Cholesterol: 170 mg