Pot Roast with Root Vegetables Recipe

Preheat oven to 325 degrees F.

Heat a Dutch oven over medium heat and add olive oil.

Sprinkle the roast liberally with salt and pepper.

Add roast to oil and sear on all sides.

Remove roast from Dutch oven.

Place the onions, celery and garlic in the pot and cook until tender.

Then stir in the tomato paste and cook for a minute or two to brown.

Deglaze the pot with the red wine, scraping up all brown bits.

Reduce the wine slightly and then add the beef broth, salt and pepper.

Place the roast and accumulated juices back into the Dutch oven, along with the rosemary, thyme and bay leaf.

Bring to a boil, cover and then place in the oven.

Cook for 3 to 3 1/2 hours, turning the roast occasionally.

Add the potatoes, carrots, parsnips and mushrooms.

Be sure vegetables are covered with cooking liquid.

Cook an additional 30 to 45 minutes until vegetables are tender.

Remove roast and vegetables from Dutch oven.

Return pot back to burner, heat over high and reduce the liquid to thicken.

Season to taste and serve over the meat and vegetables.