Pot Roast with Root Vegetables Recipe

Name: Pot Roast with Root Vegetables Recipe
Ingredients: 1 boneless chuck roast (3 ½–4 lb.), trimmed and seasoned with salt and black pepper; 3 Tbsp. olive oil; 1 ½ cups diced onions; ¾ cup diced carrot; ¾ cup diced celery; ¼ cup chopped fresh garlic; 2 Tbsp. tomato paste; 1 Tbsp. Dijon mustard; ¼ cup all-purpose flour; 1 tsp. unsweetened cocoa powder; 1 tsp. instant espresso powder; 1 cup dry red wine; 2 cups low-sodium beef broth; 1 sprig fresh rosemary; 1 dried bay leaf; 4 carrots, cut into 2-inch pieces; 4 shallots, peeled; 3 parsnips, cut into 2-inch pieces; 2 golden beets, cut into 6 wedges; 1 Tbsp. red wine vinegar

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Pot roast is a perennial favorite, and for good reason. A warm oven gently heats the house, the beef braises for hours, and the wonderful aromas drift throughout, warming your tummy and soul.

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Ingredients

1 boneless chuck roast (3 ½–4 lb.), trimmed and seasoned with salt and black pepper
3 Tbsp. olive oil
1 ½ cups diced onions
¾ cup diced carrot
¾ cup diced celery
¼ cup chopped fresh garlic
2 Tbsp. tomato paste
1 Tbsp. Dijon mustard
¼ cup all-purpose flour
1 tsp. unsweetened cocoa powder
1 tsp. instant espresso powder
1 cup dry red wine
2 cups low-sodium beef broth
1 sprig fresh rosemary
1 dried bay leaf
4 carrots, cut into 2-inch pieces
4 shallots, peeled
3 parsnips, cut into 2-inch pieces
2 golden beets, cut into 6 wedges
1 Tbsp. red wine vinegar