Pot Roast with Root Vegetables

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From Family Circle | February 2011
4 pounds boneless chuck roast, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large carrots, peeled and cut into 3-inch lengths
4 parsnips, peeled, quartered lengthwise and cut into 3-inch pieces
2 ribs celery, finely chopped
1 large onion, finely chopped
2 bay leaves
1 can low-sodium beef broth
1/2 cup red wine
3 tablespoons flour
3 tablespoons unsalted butter, softened
1. Place the roast in the slow cooker and sprinkle with salt and pepper. Add the carrots, parsnips, celery, onion and bay leaves around the roast and pour the broth and wine over the meat and vegetables. Cover and cook on LOW for 10 hours.
2. Mash together the flour and butter to form a paste.  Transfer the meat and vegetables to a platter and keep warm.  Whisk flour paste into liquid in slow-cooker; strain liquid into a medium-sized saucepan.  Place saucepan over medium-high heat and bring to a boil; boil for 3 minutes or until liquid thickens.  Serve sauce with pot roast and vegetables.
3. Makes 8 servings.
Meal   DinnerDish   Main Dish
Main Ingredient   Beef

Dawn Knowlton

Member since Jan 2010

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