Rosemary Pot Roast with Root Vegetables recipe | PCC Community Markets

Name: 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; pepper

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Rosemary-infused pot roast with root veggies in red wine & beef stock. Easy to make, serves 6-8. Gluten-free, dairy-free options available.

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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
pepper