Grandma’s Pot Roast
Ingredients
| 1 boneless beef chuck roast 3-4 lbs | ||
| kosher salt and black pepper to taste | ||
| 2 tbs canola oil | ||
| 2 medium onions, cut into 1 inch pieces | ||
| 2 celery ribs, chopped | ||
| 4 garlic cloves, minced | ||
| 1 tbs tomato paste | ||
| 1 tbs fresh thyme, minced or 2 tsp dried | ||
| 3 bay leaves | ||
| 1 cup dry red wine | ||
| 2 cups beef broth | ||
| 1 lb small red potatoes, quartered | ||
| 4 medium parsnips, peeled and cut into 2 inch pieces | ||
| 6 medium carrots, cut into 2 inch pieces | ||
| 1 tbs red wine vinegar | ||
| 2 tbs fresh parsley, minced |
- Preheat oven to 325 degrees.
- Pat roast dry, then using butchers twine tie the roast at 2 inch intervals. This will help the roast to cook evenly.
- Sprinkle the roast all over with salt and pepper.
- In a dutch oven, heat oil over medium-high heat and brown the roast on all sides, then remove from the pan.
- Add onions, celery to the same pan, then season with salt and pepper.
- Cook for about 8 minutes or until the onions are browned.
- Add garlic, tomato paste, thyme and bay leaves, stir and cook 1 minute longer.
- Add wine, stirring to loosen browned bits from the pan, then add the broth.
- Return roast to the pan and arrange vegetables around the roast, then bring to a boil.
- Bake covered at 325 degrees for 2 to 2 1/2 hours or until the meat is fork tender.
- Remove roast and vegetables. Discard bay leaves, then skim fat from cooking juices.
- Bring the cooking juice to a boil and cook for 10-12 minutes or until the liquid has reduced by half.
- Stir in vinegar and parsley, then season with salt and pepper to taste.
- Remove string from roast and serve with vegetables and sauce
This has always been one of my Linda faves. Making this today! Will keep you posted on the outcome.
Awesome!
Did you try it yet? We are wondering what you thought. Happy Friday!