Boston Pot Roast with Root Vegetables
Boston Yankee tradition reading chuck roast slow-braised with onion, carrot, parsnip, and potato in a red wine and beef stock gravy with bay and thyme, plated in a deep bowl with the rich pan gravy spooned over for the weekend pot roast dinner of deep cold-weather comfort.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 325°F (160°C). Pat chuck roast dry. Peel and cut carrots and parsnip into 3cm pieces. Halve potatoes if larger than golf ball. Quarter onions. Mince garlic. Pick thyme and parsley leaves.
Sear
Season chuck with 1 tsp salt and 0.5 tsp pepper, dust with 2 tbsp flour, press in. Heat 2 tbsp oil in a large Dutch oven over medium-high 3 minutes. Sear beef 4 minutes per side until deep mahogany on all four faces.
Build 1
Lift beef to plate. Add remaining 2 tbsp oil and onions over medium 4 minutes until softened. Add garlic, tomato paste, thyme, rosemary 90 seconds until tomato turns brick red.
Build 2
Sprinkle remaining 2 tbsp flour over onions, cook 60 seconds. Pour wine, scrape fond 2 minutes. Add stock, Worcestershire, bay leaves, remaining 1 tsp salt. Nestle beef in, bring to simmer 3 minutes over medium-high.
Braise
Cover pot, transfer to oven 50 minutes until fork slides through beef with light resistance. Add carrots, parsnip, potatoes around beef, cover, braise 20 minutes more until vegetables soften and gravy thickens.
Rest and plate
Lift beef to board, rest 8 minutes, slice across grain. Discard bay leaves. Mound vegetables in deep bowls, lay beef over, ladle gravy generously, finish with parsley and 0.5 tsp pepper.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.