Red Wine–Braised Pot Roast & Root Veg­eta­bles

AC­TIVE TIME: 15 min. TOTAL TIME: 4 hrs. SERVES: 6

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Cook­ing the roast low and slow in a rich sauce fills the kitchen with mouth­wa­ter­ing aro­mas as the bud­get-friendly cut of meat trans­forms into a sa­vory, fall-apart-ten­der cen­ter­piece to a heart­warm­ing Sun­day feast

1 Tbs. veg­etable oil

2 lbs. beef chuck roast

1⁄2 cup dry red wine

1 qt. low-sodium beef broth 1 onion, thinly sliced

4 sprigs fresh rose­mary 8 sprigs fresh thyme

1 lb. baby red pota­toes, halved 3 car­rots, peeled and chopped

3 parsnips, peeled and chopped 1 Tbs. corn­starch

1 Heat oven to 300°F. In Dutch oven over high heat, heat oil. Sea­son roast gen­er­ously with salt and pep­per. Sear 5 min. per side or un­til browned. Re­move pot from heat. Add wine, beef broth, onion, rose­mary and thyme. Cover and place in oven for 11⁄2 hrs.

2 Re­move pot from oven; add pota­toes, car­rots and parsnips. Cover and re­turn to oven for 11⁄2 hrs. more.

3 Re­move pot from oven; trans­fer meat to cut­ting board and place veg­eta­bles on serv­ing plat­ter. Re­move rose­mary and thyme from re­main­ing juices and dis­card. Let meat sit 15 min. be­fore slic­ing. Trans­fer to plat­ter. Gar­nish with fresh pars­ley, if de­sired.

4 In bowl, whisk corn­starch with 1⁄4 cup warm wa­ter un­til dis­solved. Add to juices; whisk un­til gravy forms. Serve with meat and veg­gies. Per serv­ing: Cal. 631 Pro. 32g Carb. 33g Fiber 6g Sug. 7g Chol. 91mg Sod. 437mg Total fat: 32g Sat. 4g Trans. 0g

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