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Pot Roast w/ Roasted Root Vegetables

Source of Recipe

Food Network,"How To Boil Water" tweaked by moi!


Recipe Introduction

It doesn't get any better than this! *my notes

List of Ingredients

I got this off the FoodTV site: "How to Boil Water"and naturally had to tweak it some. It ROCKS!

1 large onion, sliced thick in rounds
1 (15-ounce) can plain diced tomatoes, in juice
1/2 cup red wine (good enough to drink!)
2 cups beef broth, made from beef bouillon (2 bouillon cubes and 2 cups hot water) or canned
2 teaspoons dried thyme leaves
2 whole bay leaves

Roasted Vegetables:
2 medium red onions, peeled, sliced thick
3 large carrots, peeled and cut into 2-inch chunks
2 medium parsnips, peeled, cut into 1/2-inch coins *LOVE these!
3-4 potatoes (yukon gold)
About 3 tablespoons olive oil
Kosher salt and freshly ground black pepper to season




Recipe


Pot Roast with Roasted Root Veggies

1 (3 to 4-pound) beef chuck roast (*or 2# beef stew meat cut in large chunks)
Kosher salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour (*more as needed)
3 tablespoons vegetable oil (*more as needed)
5 cloves garlic, smashed (not minced or chopped)


Preheat the oven to 350°.

Heat a large Dutch oven, with a lid, over medium-high heat.
Season the meat generously with salt and pepper, and put ina zip lock bag and coat with lightly with the flour.
Add the oil to the pot, lay the meat in the pan and sear on both/all sides until a deep mahogany brown, about 10 minutes.
Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan, add more if necessary.

Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes.
Add the tomatoes w/ liquid to the pot, and cook until a deep brick red, about 2 minutes more.
Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot.
Add the beef broth, thyme, and bay leaves, and bring to a boil.
Return the roast/ stew meat to the pot, nestle it in the liquid, cover and transfer pot to the oven.

Cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more. NOTE: Stew meat will take about 2 hours.

Meanwhile, In a large bowl or zip lock bag: toss the onions, carrots, parsnips, and potatoes with the olive oil, salt, and pepper.
Spread out on a oil sprayed baking sheet in 1 layer. You may have to use 2 baking sheets.

NOTE: veggies can be roasted in a 350° oven for about 45 -60 minutes while stew/roast is cooking.
Once the roast comes out of the oven, raise the temperature to 450 degrees F.
Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.

Keep the roast warm in the sauce until ready to slice.
Slice the pot roast and lay on a platter, surround with the vegetables.
Pour some of the sauce on top and serve the remaining in a sauceboat on the side.
NOTE: if using stew meat, put the veggies in the pot before serving.