Rosemary Pot Roast with Root Vegetables recipe | PCC Community Markets

Ingredients

• 2 tablespoons vegetable oil
• 2 to 3 pounds beef roast, about 2 inches thick (chuck is my favorite, but tri-tip, top round or brisket work well also)
• 1 small onion, peeled and thinly sliced
• 1 tablespoon chopped rosemary
• 2 bay leaves
• 1 cup dry red wine
• 4 cups rich beef stock or broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon freshly cracked pepper
• 6 to 8 small red potatoes, cut into halves
• 1 yellow onion, peeled and quartered
• 4 carrots, peeled and cut into 1-inch chunks (or use 16 whole baby carrots, peeled)
• 2 small turnips, peeled and quartered
• 2 small parsnips, peeled and cut into thick slices
• 1 teaspoon chopped dill
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste