Classic Pot Roast with Root Vegetables
Servings Prep Time
4Servings 15Minutes
Cook Time
2Hours and 15 Minutes
Servings Prep Time
4Servings 15Minutes
Cook Time
2Hours and 15 Minutes
  • cups (350 ml) low-sodium beef or chicken broth
  • 1cup (235 ml) dry red wine
  • 2tbsp (32 g) tomato paste
  • 1tbsp (15 g) Dijon mustard
  • 2tsp Worcestershire sauce
  • 1tsp freshly ground black pepperdivided
  • 8 small new cooking potatoeshalved
  • 6 medium carrotspeeled and halved crosswise
  • 4 small parsnipspeeled and halved crosswise
  • 2 small onionscut into ½-inch-thick (13 mm) wedges
  • 2 sprigs fresh rosemary
  • ¾tsp kosher salt
  • 1 chuck or rump roast(2 pounds or 907 g), tied if desired
  • Chopped fresh flat-leaf parsleyfor serving, optional
  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).