Pot Roast with Roasted Vegetables Recipe | Food Network UK

Name: Pot Roast with Roasted Vegetables Recipe | Food Network UK
Total time: 140 min
Ingredients: 1 (3 to 4-pound) beef chuck roast; Salt; freshly ground black pepper; 1 tablespoon plain flour; 3 tablespoons vegetable oil; 5 cloves garlic, smashed; 1 large onion, sliced; 1 (15-ounce) can whole tomatoes, in juice; 1/2 cup red wine; 2 cups beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned; 3 sprigs fresh thyme, or 2 teaspoons dried; 2 bay leaves; 1 tablespoon cornflour, mixed with 2 tablespoons water, optional; 1/3 cup coarsely chopped fresh flat-leaf parsley, optional; 2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved; 3 carrot carrots, peeled and cut into 2-inch chunks; 2 medium parsnips, peeled, cut into 1/2-inch coins; 1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both; About 5 tablespoons olive oil

foodnetwork.co.uk

This mouth-watering recipe is ready in just 2 hours and 20 minutes and the ingredients detailed below can serve up to 4 people.

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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 foodnetwork.co.uk.

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Ingredients

1 (3 to 4-pound) beef chuck roast
Salt
freshly ground black pepper
1 tablespoon plain flour
3 tablespoons vegetable oil
5 cloves garlic, smashed
1 large onion, sliced
1 (15-ounce) can whole tomatoes, in juice
1/2 cup red wine
2 cups beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned
3 sprigs fresh thyme, or 2 teaspoons dried
2 bay leaves
1 tablespoon cornflour, mixed with 2 tablespoons water, optional
1/3 cup coarsely chopped fresh flat-leaf parsley, optional
2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved
3 carrot carrots, peeled and cut into 2-inch chunks
2 medium parsnips, peeled, cut into 1/2-inch coins
1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both
About 5 tablespoons olive oil