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Fabulous Sunday Pot Roast


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Want to gather the family around the table for a great weekend meal?  This will have them asking when it will be done.  Let the feast begin!

pot, roast, main courses

Fabulous Sunday Pot Roast


  • 1 boneless beef chuck-eye or other chuck roast (3 to 4 lbs.)
  • 2 teaspoons fresh ground black pepper
  • 2 teaspoons salt, divided
  • 2 tablespoons canola oil
  • 2 medium onions, cut into 1 inch pieces
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup dry red wine
  • 2 cups reduced-sodium beef broth
  • 1 lb. small red potatoes, quartered
  • 4 medium parsnips, peeled and cut into 2-inch pieces
  • 6 medium carrots, cut into 2-inch pieces
  • 1 tablespoon red wine vinegar
  • 2 tablespoons minced fresh parsley


  1. Preheat oven to 325ºF.  Rinse the roast and pat dry; tie it up at 2-inch intervals with kitchen string.  Sprinkle roast on all sides with pepper and 1 1/2 teaspoons of salt.  In a dutch oven, heat the oil over medium-high heat.  Brown the roast on all sides.  Remove from the pan.
  2. Reduce heat to medium.  Add the onions, celery and 1/2 teaspoon salt; cook and stir for 8-10 minutes or until the onions are browned.  Add the garlic, tomato paste, thyme and bay leaves; cook and stir for 1 minute longer.
  3. Add the wine, stirring to loosen browned bits from the pan; stir in the broth.  Return the roast to the pan.  Arrange vegetables around the roast; bring to a boil.  Remove from the stove top, cover and bake covered for 2 to 2 1/2 hours or until the meat is fork tender.
  4. Remove roast and vegetables.  Discard the bay leaves and skim fat from the cooking juices.  Bring to a boil; cook 10-12 minutes or until the liquid is reduced by half.  Stir in vinegar and parsley, Season with salt and pepper to taste
  5. Remove string from the roast and serve roast with vegetables and broth.



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Categories : Main Courses

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