Tender pot roast with carrots, parsnips, potatoes, and fragrant herbs for a comforting meal.
# What You'll Need:
→ Meat
01 - 3 lbs beef chuck roast, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp black pepper
→ Vegetables
05 - 4 large carrots, peeled and cut into 2-inch pieces
06 - 3 parsnips, peeled and cut into 2-inch pieces
07 - 3 medium russet potatoes, peeled and quartered
08 - 2 medium yellow onions, peeled and quartered
09 - 3 celery stalks, cut into large pieces
10 - 4 garlic cloves, smashed
→ Liquids & Seasonings
11 - 2 cups beef broth (gluten-free if needed)
12 - 1 cup dry red wine or additional beef broth
13 - 2 tbsp tomato paste
14 - 2 tsp Worcestershire sauce (gluten-free if needed)
15 - 2 tsp dried thyme
16 - 2 tsp dried rosemary
17 - 2 bay leaves
# Directions:
01 - Preheat the oven to 325°F.
02 - Pat the chuck roast dry and season all sides evenly with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, approximately 3 to 4 minutes per side. Transfer the roast to a plate.
04 - Add onions, carrots, parsnips, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally to soften and develop aroma.
05 - Incorporate tomato paste into the vegetables and cook for 1 minute to enhance flavor.
06 - Pour in dry red wine to deglaze the pot, scraping up browned bits from the base. Add beef broth and Worcestershire sauce, stirring to combine.
07 - Return the seared roast to the pot. Add potatoes, dried thyme, dried rosemary, and bay leaves. Ensure liquids reach halfway up the meat, adding broth if necessary.
08 - Cover the pot with a tight-fitting lid and transfer to the preheated oven. Roast for 2½ to 3 hours until the meat is fork-tender.
09 - Remove the lid during the final 30 minutes of cooking to allow vegetables to caramelize slightly.
10 - Discard bay leaves. Slice the roast against the grain and serve alongside vegetables and pan juices.
