Name: beef pot roast with winter root vegetables
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Ingredients: 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))

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, 3}Grass-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

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours 5 minutes

Beef and root vegetables are slow-roasted in red wine and seasoned with fragrant thyme for a tender and richly flavored winter supper.

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Ingredients

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)

Instructions

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.

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Paula M

I just have to say this is my third recipe from this website and I am thoroughly enjoying it! Our house smells so wonderful with this cooking all day! Love it!!!!

Jenny

So happy to hear it, Paula!

Timid in the Kitchen

Hi Jenny,
I am somewhat new to your site, and want to try my first recipe of yours for Beef Pot Roast.
Two questions…
1) Do you add sea salt to the recipe? And if so, how much and when?
2) I’m feeling a little uneasy about the 3-4 hours. Is that variance due to different ovens/elevation? Will cooking it longer lead to overcooking it, or will it make it more tender?

Thanks in advance!

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Beef Pot Roast with Winter Root Vegetables