Your Sunday Dinner Pot Roast just got a major upgrade! Kick off your week relaxing and catching up with your favorite people, all while chowing down on a tender slab of juicy beef surrounded by perfectly seasoned veggies. Oh, what a savory treat that will be! Slow down, unwind, and fill your belly with this Sunday Dinner Pot Roast!
Ingredients
- 1 (3-4-pound) beef chuck eye or other chuck roast, boneless
- 2 teaspoons pepper, plus more, to taste
- 2 teaspoons salt, plus more, to taste, divided
- 2 tablespoons canola oil
- 2 medium onions, cut into 1-inch pieces
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup dry red wine (substitute with 1 cup reduced-sodium beef broth, if desired)
- 2 cups reduced-sodium beef broth
- 1 pound small red potatoes, quartered
- 4 medium parsnips, peeled and cut into 2-inch pieces
- 6 medium carrots, cut into 2-inch pieces
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh parsley, minced
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Pat the roast dry with a paper towel and use some kitchen string to tie it in 2-inch intervals.
Step 3 –Sprinkle the roast with the pepper and 1 1/2 teaspoons of the salt.
Step 4 –In a Dutch oven over medium-high heat, heat the oil.
Step 5 –Add the roast to the oil, brown it on all sides, and transfer the roast from the pan.
Step 6 –Add the onions, the celery, and 1/2 teaspoon of the salt to the same Dutch oven and cook over medium heat, stirring, until the onions have browned, about 8-10 minutes.
Step 7 –Add the garlic, the tomato paste, the thyme, and the bay leaves to the veggie mixture and cook, while stirring, about 1 minute.
Step 8 –Add the wine to the veggie mixture and stir to loosen the browned bits from the bottom of the Dutch oven.
Step 9 –Stir the broth into the veggie mixture and return the roast to the Dutch oven.
Step 10 –Arrange the potatoes, the parsnips, and the carrots around the roast and bring it to a boil.
Step 11 –Bake the roast, covered, until the meat reaches an internal temperature of 145 degrees F, about 2 hours-2 hours 30 minutes.
Step 12 –Transfer the roast and the veggies from the Dutch oven and keep them warm.
Step 13 –Discard the bay leaves and skim the fat from the cooking juices.
Step 14 –Heat the Dutch oven with the cooking juices over medium-high heat, bringing it to a boil, and cooking until the liquid is reduced by half, about 10-12 minutes.
Step 15 –Stir the vinegar and the parsley into the juices.
Step 16 –Season the cooking juices with the extra salt and the extra pepper.
Step 17 –Discard the string from the roast.
Step 18 –Serve the roast with the veggies and the sauce.
