Pot roast with root vegetables

pot roast

Pot roast is more of a braise then a roast but rather than split hairs here lets focus on how incredibly delicious and rewarding this dish can be. Most braises will take you all day, and you could go that route with this recipe too if you wanted to, but for today lets go with a 3 hour braise. Long enough to break down the meat’s connective tissue and tendons creating that gelatinous silky mouthfeel but short enough where you could still knock out dinner in an evening.

Health bennies – Good for your soul.

 

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Pot roast with root vegetables

**Use organic ingredients whenever possible.
Servings 4

Ingredients

  • 2 lbs Beef chuck boneless, cut into 2 in. by 2 in. pieces
  • 2 Tablespoons Grapeseed oil (or other high heat oil)
  • S&P
  • 6 Shallots whole, peeled
  • 2 ribs Celery large dice
  • 1/2 bulb Fennel large dice (save fennel fronds for garnish)
  • 3 cloves Garlic smashed
  • 1/2 bunch Thyme leaves only
  • 1 Tablespoon Tomato paste
  • 1/2 cup Red wine
  • 1 quart Beef Stock
  • 1 cup Tomato puree
  • 3 Turnips peeled, cut into wedges
  • 1 bunch Baby Carrots greens removed
  • 1/4 bunch Parsley chopped
  • 1 bunch Chard optional side dish

Instructions

  1. Pre-heat oven 350 degrees.
  2. Season the beef with S&P on all sides. Heat a heavy bottom pot (dutch oven preferably) on high heat with the grapeseed oil.
    pot roast prep
  3. Sear the beef on all sides in 2 batches. Takes about 10 minutes total.
  4. Remove the beef from the pot and set aside.
    seared beef chuck
  5. Lower the heat to medium, add more grapeseed oil if needed and add the shallot, celery and fennel to the pot. Saute for 1 minute. Add the garlic, thyme and tomato paste and sauté 1 more minute.
    sautéed veg
  6. Deglaze with red wine, stirring with a wooden spoon to release any bits and pieces stuck to the bottom of the pot. Reduce the wine on high heat until almost gone.
  7. Add the beef back into the pot with the stock and tomato puree. Bring to a simmer, cover and place in the oven for 2 1/2 hours.
  8. Add the baby carrots and the turnips to the pot, recover, place back in the oven and cook 30 minutes more until tender.
  9. Remove the pot from the oven, remove the lid and let the meat rest in the sauce for 15 minutes. Add the chopped parsley and any chopped fennel fronds you have on hand. Give it a stir and serve. Serve with sautéed chard on the side if desired.

Recipe Notes

Need Grapeseed oil?  Try this!

 

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.