Grandma’s Pot Roast
|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