Beef Pot Roast
All afternoon we have been smelling this cook. Almost had to nail the kitchen door shut to keep kids out. I make this for veggies as much as the meat, something about cooking the veggies this way that I just love.
Salt, Garlic Powder and ground black pepper
3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled, halved and sliced
3 cloves Garlic, minced
6 to 8 whole carrots, cut into 2-inch pieces
6 Parsnips, Peeled, cut into 2 inch pieces
6 ribs of Celery
6 Potatoes, scrubbed and cut into quarters
1 cup red wine
2 cups beef broth
1 sprig fresh rosemary
2 sprigs fresh thyme
Preheat oven to 350°f
In a Dutch Oven heat oil over medium heat. Season Roast with Salt, Pepper, and Garlic Powder. Brown Roast on both sides and remove from pan, odd in sliced onions and sauté for 5 minutes, until they get a little color on them, add in garlic and sauté 1 minute more.
Deglaze pan with red wine and then add beef broth and herbs.
Add back the roast to the pan and cover with the vegetables.
Bring to a boil and cover pan
Put pan in the oven and bake for 2 ½ – 3 hours until roast is tender and vegetables are cooked