Pot-Roasted Beef with Root Vegetables

Name: Pot-Roasted Beef with Root Vegetables
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs (chuck or rump), trimmed beef roast; 2 tbsp olive oil; 1 large, quartered onion; 3, peeled and cut into 1-inch pieces carrot; 3, peeled and cut into 1-inch pieces parsnip; 2 stalks, cut into 1-inch pieces celery; 4 cloves, peeled garlic; 1/4 cup red wine; 1 cup beef broth; 1 tsp dried rosemary

A classic roast featuring fall-apart tender beef and vibrant root vegetables, slow-roasted to develop rich, savory flavors.

Cuisine: American

Category: One Pot

Prep: 20 minutes. Cook: 150 minutes.

Serves 4.

Ingredients

2 lbs (chuck or rump), trimmed beef roast
2 tbsp olive oil
1 large, quartered onion
3, peeled and cut into 1-inch pieces carrot
3, peeled and cut into 1-inch pieces parsnip
2 stalks, cut into 1-inch pieces celery
4 cloves, peeled garlic
1/4 cup red wine
1 cup beef broth
1 tsp dried rosemary

Instructions

Step 1: Pat 2 lbs beef roast dry with paper towels and season with salt and pepper.
Step 2: Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Sear 2 lbs beef roast on all sides until browned (5 minutes per side), then remove from pot.
Step 3: Add 1 quartered onion, 3 cut carrots, 3 cut parsnips, and 2 cut celery stalks to the pot. Cook for 5 minutes until slightly softened.
Step 4: Add 4 peeled garlic cloves and cook for 1 minute until fragrant.
Step 5: Pour in 1/4 cup red wine and scrape the pot bottom to release browned bits.
Step 6: Return beef to pot. Add 1 cup beef broth and 1 tsp dried rosemary. Cover with lid and transfer to oven preheated to 325°F.
Step 7: Roast for 2.5-3 hours, or until beef is fork-tender.