Classic Beef Pot Roast

Name: Classic Beef Pot Roast
Ingredients: 1 tablespoon olive oil; 1 seven-bone roast (any pot roast will do - 3 -5 lbs); 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 medium yellow onions, quartered; 1 cup red wine (Cabernet); 1 1/2 teaspoons dried thyme; 1 3/4 cups beef stock (14 ounces); 1 bay leaf; 4 carrots, peeled and cut into 4-inch pieces; 2 parsnips, peeled and cut into 4-inch pieces; 1 rutabaga, quartered; 1 turnip, quartered; 4 celery ribs, cleaned and cut into 4-inch pieces; 6 small potatoes, red, gold, white, purple 4-5-inch; 1 tablespoon beef base

16 ingredients

4 steps

Ingredients

1 tablespoon olive oil
1 seven-bone roast (any pot roast will do - 3 -5 lbs)
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 medium yellow onions, quartered
1 cup red wine (Cabernet)
1 1/2 teaspoons dried thyme
1 3/4 cups beef stock (14 ounces)
1 bay leaf
4 carrots, peeled and cut into 4-inch pieces
2 parsnips, peeled and cut into 4-inch pieces
1 rutabaga, quartered
1 turnip, quartered
4 celery ribs, cleaned and cut into 4-inch pieces
6 small potatoes, red, gold, white, purple 4-5-inch
1 tablespoon beef base

Directions

1

Preheat oven to 350 degrees.
2

Heat olive oil in large dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; cook 8 minutes or until tender.
3

Return browned roast to pan. Add the red wine, thyme, beef broth, bay leaf, beef base to pan and bring to a simmer. Cover pan and bake for 1 1/2 hours or until roast is almost tender.
4

Add vegetables to pan. Cover and bake an additional hour or until vegetables are tender. Remove bay leaf from pan and discard. Shred meat with 2 forks. Serve roast with vegetables and cooking liquid.