Cook at home

Dutch Oven Pot Roast with Root Vegetables

Chuck roast braised with carrots, potatoes and parsnips in its own savory broth.

Ingredients

• 3 lb beef chuck, one whole roast
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 onion, cut into wedges
• 4 clove garlic, smashed
• 2 tbsp tomato paste
• 2 cup beef broth
• 1 tbsp worcestershire
• 1 tsp fresh thyme, leaves
• 2 tsp bay leaf
• 4 carrot, cut into chunks
• 1 1/2 lb potato, cut into chunks
• 1 cup parsnip, chunks
• 2 stalk celery, cut into chunks

Steps

1. Heat the oven to 300 F (150 C). Pat the roast dry and season all over with the salt and pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat and sear the roast 4 to 5 minutes per side until deeply browned, then set it aside.
3. Cook the onion for 4 minutes, then add the garlic and tomato paste and stir for 1 minute.
4. Add the broth, Worcestershire, thyme and bay leaf, return the roast and bring to a simmer.
5. Cover and braise in the oven for 2 1/2 hours, then add the carrots, potatoes, parsnips and celery around the roast.
6. Cover and cook 1 hour more, until the beef is fork-tender and the vegetables are soft.
7. Slice or shred the beef and serve with the vegetables and pan juices.