This is how all pot roasts should be: tender meat, lots of flavorful vegetables, and a velvety sauce.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Credit: Ryan Liebe

Recipe Summary

active:
45 mins
total:
4 hrs
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F.

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  • Heat olive oil in a Dutch oven over medium-high. Sprinkle roast with 1/2 teaspoon pepper and 1/2 teaspoon salt. Add roast to pan; cook until browned, about 5 minutes per side. Remove roast from pan; set aside. Add garlic to pan; cook, stirring constantly, 1 minute. Add wine; cook until reduced by half, about 2 minutes, scraping bottom of pan to loosen browned bits.

  • Whisk together stock and flour in a small bowl. Stir stock mixture into wine mixture; cook, stirring often, until thickened. Stir in tomato paste, thyme, bay leaves, remaining 1 1/2 teaspoons pepper, and remaining 1 teaspoon salt. Nestle roast into stock mixture. Cover and bake at 350°F 1 hour and 30 minutes.

  • Remove pan from oven. Add turnips, carrots, celery root, onions, and 1 cup water; toss carefully with gravy. Cover and bake at 350°F until vegetables are tender and sauce is thick and glazy, about 1 hour. Coarsely shred beef; discard thyme and bay leaves. Top with parsley.

  • Slow Cooker Method Omit step 1. Prepare as directed in step 2, substituting a skillet for the Dutch oven. Place roast and wine mixture in a 6-quart slow cooker. Omit steps 3 and 4. Stir together stock and flour; pour over roast. Stir in tomato paste, thyme, bay leaves, remaining 1 1/2 teaspoons pepper, and remaining 1 teaspoon salt. Add vegetables and 1 cup water. Cover and cook on LOW until roast is tender, about 7 hours.

Nutrition Facts

382 calories; fat 18g; saturated fat 6g; protein 27g; carbohydrates 24g; fiber 4g; sugars 8g; sodium 579mg.
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