One-Pot Simple Pot Roast with Root Vegetables | America's Test Kitchen

Ingredients

• 1 (3½- to 4-pound) boneless beef chuck-eye roast , pulled into 2 pieces at natural seam, trimmed, and tied at 1-inch intervals
• Salt and pepper
• 3 tablespoons vegetable oil
• 1 onion , chopped
• 1 celery rib , chopped
• 4 garlic cloves , minced
• 2 teaspoons sugar
• 1 teaspoon fresh minced thyme or ¼ teaspoon dried
• 1 cup chicken broth
• 1 cup beef broth
• 1 cup water
• 1½ pounds carrots , peeled and cut into 3-inch pieces
• 1½ pounds red potatoes , unpeeled, cut into 1½-inch pieces
• 1½ pounds parsnips , peeled and cut into 3-inch pieces
• ⅓ cup red wine