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Recipe No. 01 · Family Favorites

Family Favorites

Sunday Pot Roast with Root Vegetables

This is the roast I make when I want the house to smell like a hug before anyone walks through the door.

Serves 8 Comfort
Sunday pot roast carved on a board, gravy pooling around carrots and parsnips, the kind of meal that makes the whole house smell like home

Ingredients

  • 1 boneless beef chuck roast (about 3 lb / 1.4 kg)
  • 2 tbsp olive oil
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 4 carrots, peeled and cut into 2-inch pieces
  • 3 parsnips, peeled and cut into 2-inch pieces
  • 2 cups beef stock and 1 cup dry red wine
  • 2 tbsp tomato paste
  • 3 sprigs fresh thyme and 2 bay leaves
  • Salt and freshly ground black pepper

Method

  1. Pat the roast dry and season generously with salt and pepper. Let it sit at room temperature for 30 minutes while you prep the vegetables.
  2. Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3 minutes per side. Transfer to a plate.
  3. Add onion and garlic to the pot and cook until softened, about 4 minutes. Stir in tomato paste and cook 1 minute more.
  4. Pour in wine and stock, scraping up any browned bits. Nestle the roast back in with thyme and bay leaves. Bring to a gentle simmer.
  5. Cover and transfer to a 325°F (165°C) oven. Braise for 2 hours, then add carrots and parsnips around the roast.
  6. Continue braising uncovered for 45 to 60 minutes, until the vegetables are tender and the meat shreds with a fork.
  7. Rest the roast 15 minutes. Skim fat from the pan juices, taste, and adjust seasoning. Slice and serve with plenty of gravy.
“Make this on a day when you are home but not hovering. The oven does the work. Leftovers become sandwiches with horseradish, and I am not sorry about it.” Heather Holiday