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a root vegetable pot roast in a rustic Dutch oven in a wide horizontal shot, tender beef surrounded by carrots, parsnips and potatoes in glossy gravy, fresh thyme garnish, on a cozy holiday table, warm natural light, shallow depth of field, landscape orientation

Root Vegetable Pot Roast

Tender braised pot roast with carrots, parsnips and potatoes in a rich gravy.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 4 lb beef chuck roast
  • 4 carrots chunked
  • 3 parsnips chunked
  • 1.5 lb baby potatoes
  • 1 onion quartered
  • 3 cups beef broth
  • 2 tbsp tomato paste
  • 3 sprigs fresh thyme

Method
 

  1. Heat oven to 325F and season the roast generously with salt and pepper.
  2. Sear it on all sides in a Dutch oven until deeply browned.
  3. Stir in the tomato paste, then pour in the broth and add the thyme.
  4. Cover and braise 2 hours, then add the carrots, parsnips, potatoes, and onion.
  5. Braise 1 more hour until the beef and vegetables are fork-tender.
  6. Slice the beef and serve in shallow bowls with the vegetables and gravy.

Notes

Add the vegetables later so they don't turn to mush.