Classic Pot Roast with Root Vegetables
By :Instant Culinary Team
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Browse Category Dinner, Lunch
Cooking Technique Roast
Home Category Dinner, Lunch
Prep Time 15 Minutes
Cook Time 2 Hours and 15 Minutes
Servings
4 Servings
Ingredients
  • cups (350 ml) low-sodium beef or chicken broth
  • 1 cup (235 ml) dry red wine
  • 2 tbsp (32 g) tomato paste
  • 1 tbsp (15 g) Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 tsp freshly ground black pepper, divided
  • 8 small new cooking potatoes, halved
  • 6 medium carrots, peeled and halved crosswise
  • 4 small parsnips, peeled and halved crosswise
  • 2 small onions, cut into ½-inch-thick (13 mm) wedges
  • 2 sprigs fresh rosemary
  • ¾ tsp kosher salt
  • 1 (2 pounds or 907 g) chuck or rump roast, tied if desired
  • Chopped fresh flat-leaf parsley, for serving, optional
Browse Category Dinner, Lunch
Cooking Technique Roast
Home Category Dinner, Lunch
Prep Time 15 Minutes
Cook Time 2 Hours and 15 Minutes
Servings
4 Servings
Ingredients
  • cups (350 ml) low-sodium beef or chicken broth
  • 1 cup (235 ml) dry red wine
  • 2 tbsp (32 g) tomato paste
  • 1 tbsp (15 g) Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 tsp freshly ground black pepper, divided
  • 8 small new cooking potatoes, halved
  • 6 medium carrots, peeled and halved crosswise
  • 4 small parsnips, peeled and halved crosswise
  • 2 small onions, cut into ½-inch-thick (13 mm) wedges
  • 2 sprigs fresh rosemary
  • ¾ tsp kosher salt
  • 1 (2 pounds or 907 g) chuck or rump roast, tied if desired
  • Chopped fresh flat-leaf parsley, for serving, optional
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. In the cooking pot, whisk together the broth, wine, tomato paste, mustard, Worcestershire, and ½ tsp of the black pepper.
  2. Add the potatoes, carrots, parsnips, onions, and rosemary to the cooking pot, and toss to combine.
  3. Season the beef with the salt and remaining ½ tsp black pepper.
  4. Nestle the beef into the vegetables in the cooking pot. Cover with the lid, press Roast, and adjust the temperature to 300°F (149°C) and the timer to 2 Hours 30 Minutes. Cook until the beef is very tender, about 2 Hours 15 Minutes. Press Cancel.
  5. Remove and discard the rosemary. Transfer the beef to a cutting board, remove the string (if using), and slice thinly.
  6. Arrange the beef and vegetables on a serving platter or plates, spooning any remaining liquid over the top. Sprinkle with parsley (optional).
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.