Rosemary Pot Roast with Root Vegetables | PCC Natural Markets

Rosemary Pot Roast with Root Vegetables

Serves: 6 to 8

Your rating: None (9 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Braising is a combination-cooking method utilized to tenderize tougher (but no less delicious) cuts of meat. The meat is browned and then cooked slowly in a seasoned broth until it is completely tender. Mounds of fresh vegetables are added towards the end of the cooking process and simmered in the flavorful stock.



For the meat and vegetables

Preheat your oven to 325° F.

In a large "stovetop to oven" pan, heat the oil over medium high heat. Add the roast and brown well on both sides.

Remove from the pan. Stir in the onions, rosemary, thyme and bay leaves. Cook, stirring, for about 2 to 3 minutes. Pour the wine into the pan and boil until reduced to a thick syrup. Add the stock and the Worcestershire sauce and bring back to a simmer. Add the cracked pepper and the roast.

Cover the pan and place in the oven for 1 1/2 hours. Remove the pan from the oven and add the potatoes, onion, carrots, turnips and parsnips. Replace the cover and place back in the oven for 30 minutes longer.

To serve

Remove the meat and vegetables from the pan and keep warm. Skim any excess fat. Stir in the dill and parsley and adjust the seasoning with salt and pepper. Serve the meat and vegetables along with crusty bread, mustard and horseradish on plates, and accompany with the broth.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on January 10, 2009

More about: beef, parsnips, red wine, roasts, rosemary, turnips


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