Pot Roast With Root Vegetables

For pot roast, we recommend a chuck-eye roast. Most markets sell this roast with twine tied around the center. If necessary, do this yourself. Seven-bone and top-blade roasts are also good choices for this recipe. Remember to add only enough water to come halfway up the sides of these thinner roasts, and begin checking for doneness after 2 hours. If using a top-blade roast, tie it before cooking (see "How To Tie A Top-Blade Roast") to keep it from falling apart. Mashed or boiled potatoes are good accompaniments to pot roast.

• Ready In: 3 hrs 30 mins
• Serves: 6-8
• Yields: 6-8 pot roast meal

Ingredients

• 1  roast (about 3 1/2 lbs. boneless chuck-eye)
• 2  tablespoons  vegetable oil
• 1  onion (chopped medium)
• 1  carrot, chopped medium
• 1  celery (rib chopped medium)
• 2  garlic (cloves minced medium)
• 2  teaspoons granulated sugar
• 1  cup chicken broth
• 1  cup beef broth
• 1  sprig fresh thyme
• 1 1⁄2 cups water
• 1⁄4 cup dry red wine
• 1 1⁄2 lbs carrots (about 8 medium carrots sliced 1/2 inch thick, about 3 cups)
• 1 1⁄2 lbs potatoes (small red halved if larger than 1 1/2 inches in diameter about 5 cups)
• 1  lb parsnip (about 5 large sliced 1/2 inch thick about 3 cups)

Directions

1. Adjust oven rack to middle position and heat oven to 300 degrees thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate set aside. Reduce heat to medium add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until roast is almost tender (sharp knife should meet little resistance), 3 to 3 1/2 hours. Add carrots, red potatoes, and parsnips to Dutch oven, submerging them in liquid. Continue to cook until vegetables are almost tender, 20 to 30 minutes.
3. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface discard thyme sprig. Add wine and salt and pepper to taste; boil over high heat until vegetables are fully tender, 5 to 10 minutes. Using slotted spoon, transfer vegetables to warmed serving bowl or platter. Using chef’s or carving knife, cut meat into 1/2-inch-thick slices or pull apart into large pieces; transfer to bowl or platter with vegetables and pour about 1/2 cup sauce over meat and vegetables serve.