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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 Time
5
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
5
minutes
mins
Course:
Entrée
Cuisine:
American
Author:
Jenny McGruther
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.