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

Name: One-Pot Simple Pot Roast with Root Vegetables | America's Test Kitchen
Total time: 240 min
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

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When it comes to pot roast, keeping it simple is best.

Keywords

Main Courses
Beef
Vegetables
ATK Staff Pick

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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