Zero Minute Chicken & Rice
Classic Pot Roast with Root Vegetables
| By : |
| Prep Time | 15 Minutes |
| Cook Time | 2 Hours and 15 Minutes |
| Servings |
4 Servings
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Ingredients
- 1½ 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 chuck or rump roast (2 pounds or 907 g), tied if desired
- Chopped fresh flat-leaf parsley for serving, optional
Ingredients
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Instructions
- In the cooking pot, whisk together the broth, wine, tomato paste, mustard, Worcestershire, and
½ tsp of the black pepper. - Add the potatoes, carrots, parsnips, onions, and rosemary to the cooking pot, and toss to combine.
- Season the beef with the salt and remaining
½ tsp black pepper. - 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.
- Remove and discard the rosemary. Transfer the beef to a cutting board, remove the string (if using), and slice thinly.
- Arrange the beef and vegetables on a serving platter or plates, spooning any remaining liquid over the top. Sprinkle with parsley (optional).
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