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.

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beef pot roast with winter root vegetables

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

Prep Time5

Cook Time4

Total Time4 5

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Ingredients

2 tablespoon salted butter
2 ½ to 3 lb beef round roast
5 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 tablespoon black peppercorns
2 bay leafs
1 bunch thyme
1 ½ cups red wine (preferably cabernet sauvignon)
1 cup bone broth (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.