Classic Pot Roast Root Vegetables (Printable Version)

Slow-cooked beef roast with hearty roots, topped with a silky red wine-infused gravy.

# Ingredient List:

→ Beef and Vegetables

01 - 1 (3 to 4 pound) boneless beef chuck roast, trimmed
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
05 - 2 large yellow onions, thickly sliced
06 - 4 cloves garlic, minced
07 - 4 large carrots, peeled and cut into 2-inch pieces
08 - 3 large parsnips, peeled and cut into 2-inch pieces
09 - 4 medium Yukon Gold potatoes, quartered
10 - 2 stalks celery, cut into 2-inch pieces
11 - 1/2 cup dry red wine
12 - 2 cups beef broth, low sodium
13 - 2 tablespoons tomato paste
14 - 2 teaspoons fresh thyme leaves, chopped
15 - 2 bay leaves

→ For the Gravy

16 - 2 tablespoons all-purpose flour
17 - 2 tablespoons unsalted butter, room temperature

# Directions:

01 - Pat the beef chuck roast dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until a deep golden crust forms, about 4 minutes per side. Transfer the browned meat to a plate.
03 - Reduce heat to medium. Add onions to the pot and cook, stirring, until softened and caramelized, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Pour in red wine to deglaze the pot, scraping up any browned bits. Stir in tomato paste until blended. Add beef broth, thyme, and bay leaves.
05 - Return the roast to the pot, nestling it into the liquid. Scatter carrots, parsnips, potatoes, and celery around the beef. Bring mixture to a simmer, then cover.
06 - Transfer the covered Dutch oven to a preheated oven at 300°F and cook for 3 hours, or until beef is fork-tender and vegetables are soft.
07 - Remove roast and vegetables to a platter, tenting with foil. Strain braising liquid and skim fat. In a small bowl, combine softened butter and flour to form a paste. Whisk paste into simmering liquid and cook over medium heat until thickened to a rich gravy, about 3 minutes.
08 - Carve beef against the grain and arrange with vegetables. Pour red wine gravy over top before serving.

# Expert Advice:

01 -
  • Uses affordable cuts of beef that become deliciously tender
  • Simple ingredients but layers of cozy flavor
  • Makes enough for a crowd and the leftovers reheat beautifully
  • The whole meal cooks in one pot for easy cleanup
02 -
  • High in protein and packed with fiber from root veggies
  • Leftovers transform into even richer meals the next day
  • Perfect for freezing and future meals
03 -
  • Use a heavy-duty Dutch oven or enameled cast iron for consistent heat
  • Do not crowd the vegetables they need room to braise evenly
  • Let the meat rest before slicing to keep it juicy The leftovers make the best hot sandwiches with a spoonful of gravy

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