Rosemary Pot Roast with Root Vegetables

Rosemary Pot Roast with Root Vegetables

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  • 2 tablespoons vegetable oil
  • 2 to 3 pounds beef roast, about 2 inches thick (chuck is my favorite, but tri-tip, top round or brisket work well also)
  • 1 small onion, peeled and thinly sliced
  • 1 tablespoon chopped rosemary
  • 2 bay leaves
  • 1 cup dry red wine
  • 4 cups rich beef stock or broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon freshly cracked pepper
  • 6 to 8 small red potatoes, cut into halves
  • 1 yellow onion, peeled and quartered
  • 4 carrots, peeled and cut into 1-inch chunks (or use 16 whole baby carrots, peeled)
  • 2 small turnips, peeled and quartered
  • 2 small parsnips, peeled and cut into thick slices
  • 1 teaspoon chopped dill
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste


For the meat and vegetables

Preheat your oven to 325° F.

In a large “stovetop to oven” pan, heat the oil over medium high heat. Add the roast and brown well on both sides.

Remove from the pan. Stir in the onions, rosemary, thyme and bay leaves. Cook, stirring, for about 2 to 3 minutes. Pour the wine into the pan and boil until reduced to a thick syrup. Add the stock and the Worcestershire sauce and bring back to a simmer. Add the cracked pepper and the roast.

Cover the pan and place in the oven for 1 1/2 hours. Remove the pan from the oven and add the potatoes, onion, carrots, turnips and parsnips. Replace the cover and place back in the oven for 30 minutes longer.

To serve

Remove the meat and vegetables from the pan and keep warm. Skim any excess fat. Stir in the dill and parsley and adjust the seasoning with salt and pepper. Serve the meat and vegetables along with crusty bread, mustard and horseradish on plates, and accompany with the broth.

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