Old Fashioned Harvest Root Vegetable Pot Roast
Ingredients:
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1 beef chuck roast
1 small onion, peeled and thinly sliced
1 Tbsp chopped rosemary
2 bay leaves
1 cup dry red wine
4 cups beef stock
2 Tbsp Worcestershire sauce
1 tsp fresh black pepper
8 small red potatoes, halved
1 yellow onion, peeled, quartered
4 carrots, peeled, coarse cut
2 small turnips, peeled, quartered
2 small parsnips, peeled, coarse cut
1 tsp chopped fresh dill
2 Tbsp chopped fresh parsley
salt and pepper to taste
Directions:
- Preheat your oven to 325 degrees.
- In a large Dutch oven or other oven-safe big pot, heat the oil over medium-high heat.
- When hot, add the beef chuck roast and cook on both sides until browned very well.
- Remove the beef from the Dutch oven and set aside.
- Add the onion, rosemary, bay leaves, and rosemary to the Dutch oven and cook over medium-high heat, stirring, for about 2 to 3 minutes or until herbs are fragrant.
- With the heat still on, pour the wine in the Dutch oven and stir, loosening the brown bits. Continue cooking and stirring until the liquid thickens and reduces.
- Pour in the beef stock and Worcestershire sauce and bring back to a simmer.
- Add the black pepper, then lay the roast in the Dutch oven and put the cover on.
- Put the Dutch oven in the oven and cook for 1 1/2 hours.
- Remove and add the potatoes, onion, carrots, turnips, and parsnips; put cover back on and return to oven and continue cooking for 30 minutes more, or until the veggies are fork tender.
- To serve: Remove the beef roast and vegetables from the Dutch oven and set aside, covering to keep warm.
- To the Dutch oven, add the dill and parsley, taste and add more salt and pepper if desired.
- Serve plates with meat, vegetables alongside, and spoon the sauce from the Dutch oven over everything.
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