Rosemary Pot Roast with Root Vegetables
Serves: 6 to 8
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.
- 2 tablespoons vegetable oil Add to list
- 2 to 3 pounds beef roast, about 2 inches thick (chuck is my favorite, but tri-tip, top round or brisket work well also) Add to list
- 1 small onion, peeled and thinly sliced Add to list
- 1 tablespoon chopped rosemary Add to list
- 2 bay leaves Add to list
- 1 cup dry red wine Add to list
- 4 cups rich beef stock or broth Add to list
- 2 tablespoons Worcestershire sauce Add to list
- 1 teaspoon freshly cracked pepper Add to list
- 6 to 8 small red potatoes, cut into halves Add to list
- 1 yellow onion, peeled and quartered Add to list
- 4 carrots, peeled and cut into 1-inch chunks (or use 16 whole baby carrots, peeled) Add to list
- 2 small turnips, peeled and quartered Add to list
- 2 small parsnips, peeled and cut into thick slices Add to list
- 1 teaspoon chopped dill Add to list
- 2 tablespoons chopped fresh parsley Add to list
- Salt and pepper to taste Add to list
For the meat and vegetables
Preheat your oven to 325Â° 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.
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, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on January 10, 2009
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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