POT ROAST WITH ROOT VEGETABLES

Pot Roast with Root Vegetables

The meat in this recipe is braised for hours in the oven with root vegetables, mushrooms, and red wine, among other ingredients. The sauce that results is rich in flavors. Pair with potatoes and a steamed green vegetable to create a wonderful autumn or winter meal.
Adapted from a recipe by Gavin Kaysen, The New York Times, March 9, 2016, p D7.
Prep Time35 mins
Cook Time3 hrs
Total Time3 hrs 35 mins
Course: Main Course - Beef
Author: Catherine Christiano

Ingredients

  • 3 pounds boneless beef chuck roast or beef eye of round roast
  • Kosher salt
  • ground black pepper
  • 3 tablespoons canola oil
  • 4 tablespoons butter or margarine
  • 2 medium red onions cut into wedges
  • 4 carrots peeled and cut into 2-inch pieces
  • 3 stalks celery cut into 2-inch pieces
  • 1 rutabaga about a pound, peeled and cut into large bite-sized pieces
  • 8 ounces cremini mushrooms otherwise known as baby bella, halved
  • 2 parsnips peeled and cut into 2-inch pieces
  • 1 head garlic top cut off to expose cloves
  • 3/4 cup tomato paste
  • 2 bay leaves
  • 3 sprigs rosemary
  • 1 1/2 cups red wine preferably cabernet
  • 4 cups beef broth

Instructions

  • Place oven rack in bottom third of oven and preheat to 350°F. Season meat generously with salt and pepper. Using large Dutch oven or heavy roasting pan with lid, heat oil over medium-high heat. Sear meat until dark crust forms, 3 - 4 minutes per side. Remove meat to a plate.
  • Reduce heat to medium and melt butter in pot. Add all vegetables (red onions through garlic); cook, stirring frequently while scraping the bottom, until vegetables start to turn color, 8 - 10 minutes.
  • Add tomato paste; cook stirring frequently until it darkens slightly, about 5 minutes.
  • Add bay leaves, rosemary, and wine; cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 - 7 minutes.
  • Return meat to pot, add broth, cover and transfer to oven. Cook for 2 hours 20 minutes.
  • Let roast sit at room temperature at least 10 minutes. Remove meat to cutting board and slice. Discard bay leaves and rosemary stems. Squeeze garlic cloves out of skins and discard skins. Mash garlic and return to sauce. Serve slices of meat in shallow bowls with vegetables and a generous amount of sauce.