Classic Beef Pot Roast

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 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, , purple 4-5-inch
• 1 tablespoon beef base

Recipe

• 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.