Totem Treats

Beef Pot Roast with Root Vegetables

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Beef Pot Roast with Root Vegetables

Keyword Beef

Ingredients

  • 4 lb Boneless Beef Cross Rib Pot Roast tied
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 2 onions chopped
  • 2 cloves garlic finely chopped
  • 2 tbsp EACH chopped fresh rosemary and thyme or 1 tsp dried
  • 2 cups dry red wine
  • 2 cups sodium-reduced beef stock or water
  • 2 tbsp balsamic or red wine vinegar
  • 2 in EACH onions carrots and parsnips, cutchunks
  • 4 in Yukon gold potatoes peeled and cutchunks
  • 1 in sweet potato peeled and cutchunks
  • 2 tbsp chopped fresh parsley

Instructions

  • Pat roast dry; season with salt and pepper.
  • Heat oil in Dutch oven on medium-high heat.
  • Add roast; brown well on all sides, 10 to 15 minutes.
  • Remove roast from pan. Discard all but 2 tsp oil from pan.
  • Add chopped onions and garlic. Cook until tender, about 4 minutes.
  • Add rosemary, thyme and wine; bring to boil.
  • Cook uncovered, for 10 to 15 minutes or until wine reduces to about 1 cup.
  • Add stock and vinegar, bring to boil and return beef to pan.
  • Cover tightly; cook in preheated 350F oven for 1-1 ½ hours.
  • Arrange onions, carrots, parsnips, potatoes and sweet potato around roast.
  • Cover and continue to cook for 1 ½ hours or until vegetables and beef are tender.
  • Remove beef to carving board and vegetables to serving platter, keep warm.
  • Slice meat, arrange over vegetables and spoon juices on top.
  • Sprinkle with parsley.
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