Beef pot roast – classic comfort food – offers that lovely warmth one needs most during the darkest days of winter. A good beef pot roast satisfies and nourishes on an almost primal level. The savory, fork-tender beef falls apart with gentle ease while winter root vegetables (carrots, parsnips and turnips) swim in a combination of cabernet sauvignon and homemade beef stock seasoned with bay, thyme and black peppercorns.
For this beef pot roast, take great care to use grass-fed beef as it is richer in nutrients than the grain-fed, CAFO-raised alternative. Grass-fed beef is rich in conjugated linoleic acid, a natural trans-fatty acid which seems to play a strong role in health; indeed, research indicates that natural conjugated linoleic acid offers strong anti-carcinogenic properties.1, 2, 3Grass-fed beef is not only better for you; it is also better for the environment than the meat of conventionally raised animals as grass-based ranching operations see improved soil and native flora with holistic livestock management. In this way, one might say enjoying a delicious beef pot roast might very well be as good for the environment as it is for your health.
beef pot roast with winter root vegetables
- 2 tbsp grass-fed butter
- 2 1/2 to 3 lb grass-fed beef rump roast
- 5 medium carrots (peeled and chopped into bite-sized pieces)
- 3 medium parsnips (peeled and chopped into bite-sized pieces)
- 2 medium turnips (peeled and chopped into bit-sized pieces)
- 2 tbsp whole black peppercorns
- 2 bay leafs
- 1 bunch thyme
- 1 1/2 cups red wine (preferably cabernet sauvignon)
- 1 cup beef stock (preferably homemade)
- 1 bunch fresh parsley (chopped fine)
- Preheat the oven to 325 degrees Fahrenheit.
- In a heavy-bottomed, oven-proof Dutch oven or clay baker, heat butter until melted. Gently brown the roast on all sides in the butter and set aside.
- Add chopped carrots, parsnips and turnips to the Dutch oven or clay baker.
- Season the beef and vegetables with bay leafs, thyme and whole black peppercorns.
- Pour red wine and beef stock over the vegetables and meat, place in the oven and bake, covered, for three to four hours.
- Remove from oven and garnish with chopped fresh parsley.