• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Nourished Kitchen

  • Philosophy
  • Recipes
  • Cookbooks
  • Shop
menu icon
go to homepage
  • Start Here
  • Recipes
  • Cookbooks
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • Cookbooks
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    » Home » Recipes » Grass-fed Beef Recipes » Beef Pot Roast with Winter Root Vegetables

    Beef Pot Roast with Winter Root Vegetables

    Posted: Jan 18, 2010 · Updated: Jul 8, 2019 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    NourishedKitchen_Dinner1

    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.

    Rate this Recipe

    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 mins
    Cook Time4 hrs
    Total Time4 hrs 5 mins
    Print Save RecipeSaved! Click to Remove Ads

    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.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

    « Making Fat: How to Render Lard
    Wilted Spinach Salad »

    Reader Interactions

    Comments

    1. Paula M says

      October 06, 2016 at 12:53 pm

      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!!!!

      Reply
      • Jenny says

        October 07, 2016 at 11:31 am

        So happy to hear it, Paula!

    2. Timid in the Kitchen says

      August 27, 2013 at 5:06 pm

      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!

      Reply
    3. Jesse says

      January 07, 2011 at 9:43 pm

      Yummy! Just made a roast from local Chaffin Family Orchards and did the slow cooker method and it was delicious! Even for my husband who is not a fan of roasts!!!
      Thank you for sharing your wonderful nourishing recipes!

      Reply
    4. Jessica says

      December 16, 2010 at 2:28 pm

      Made this the other night......SO delicious, SO tender....it was awesome, thanks for sharing.

      Reply
    5. Weight Loss says

      May 23, 2010 at 4:12 am

      Seems to be delicious.
      Thanks Jenny, i'll give it a try 🙂

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Reader Favorites

    • Wild Mushroom Pâté
    • Rose Water
    • How to Make CBD Oil
    • Easy Sourdough Starter
    • Bone Broth
    • Easy Fermented Hot Sauce

    In Season Now

    • Brussels Sprout Slaw
    • Wild Mushroom Risotto
    • Einkorn Apple Cake
    • Pomegranate Spritzer

    Footer

    ↑ back to top

    Explore

    • Nourishing Recipes
    • Broth Recipes
    • Fermented Vegetables
    • Fermented Drinks
    • Cultured Dairy
    • Herbal Remedies
    • Sourdough

    Seasonal Cooking

    • Soup Recipes
    • Stew Recipes
    • Winter Vegetable Recipes
    • Winter Fruit Recipes

    Connect

    • About
    • Cooking Club
    • FAQ
    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Privacy Policy + Disclaimer + Terms and Conditions + Affiliate Disclosure + Copyright Notice + Accessibility

    Copyright © 2023 Nourished Media LLC. All rights reserved.