Classic Pot Roast with Root Vegetables

Name: Classic Pot Roast with Root Vegetables
Total time: 375 min
Ingredients: 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed of large knobs of fat; Kosher salt; 2 tablespoons unsalted butter; 2 medium onions, halved and sliced thin (about 2 cups); 1 large carrot, chopped medium (about 1 cup); 1 celery rib, chopped medium (about 3/4 cup); 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1 cup beef broth, plus 1 to 2 cups for sauce (see note); 1/2 cup dry red wine, plus 1/4 cup for sauce; 1 tablespoon tomato paste; 1 bay leaf; 1 sprig plus 1/4 teaspoon chopped fresh thyme leaves; Ground black pepper; 1 tablespoon balsamic vinegar; 1 pound carrots, peeled and cut crosswise into 2-inch pieces; 1 pound parsnips, peeled and cut crosswise into 2-inch pieces; 1 1/2 pounds russet potatoes, peeled and halved lengthwise, each half quartered

www.americastestkitchen.com

These days, pot roasts come in all styles and flavors. But when we went looking for truly beefy taste, a simple 19th-century recipe proved the best guide.

Keywords

Main Courses
Beef
Vegetables
Roasts

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Ingredients

1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed of large knobs of fat
Kosher salt
2 tablespoons unsalted butter
2 medium onions, halved and sliced thin (about 2 cups)
1 large carrot, chopped medium (about 1 cup)
1 celery rib, chopped medium (about 3/4 cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 cup beef broth, plus 1 to 2 cups for sauce (see note)
1/2 cup dry red wine, plus 1/4 cup for sauce
1 tablespoon tomato paste
1 bay leaf
1 sprig plus 1/4 teaspoon chopped fresh thyme leaves
Ground black pepper
1 tablespoon balsamic vinegar
1 pound carrots, peeled and cut crosswise into 2-inch pieces
1 pound parsnips, peeled and cut crosswise into 2-inch pieces
1 1/2 pounds russet potatoes, peeled and halved lengthwise, each half quartered