Root vegetables may be my favorite vegetable on the planet. Accompany them with a melt in your mouth pot roast and you’ve got the most amazing fall dinner great for guests or to enjoy with your family. Pot roast has always been a favorite since childhood. My mother cooked it in a crock pot and did a variation of this recipe that I’ve modified a bit. I’m very picky about what I make in the crock pot because often times, I feel like all crock pot food tastes the same, regardless of the ingredients. You must take my word for it…all you crock pot doubters out there…this is amazing. And for a bonus, your home will smell like the comfort food that is cooking. And it will be wholesome. What more could you even ask for?
3 lb pot roast (chuck or round)
1 tsp ground thyme
1 tsp salt
1 tsp pepper
½ tsp paprika
1 cup beef broth
2 onions (cut into fourths)
2 stalks celery (cut into thirds)
4 springs of rosemary
Roasted Root Vegetables
3 large carrots
3 large parsnips
2 sweet potatoes
½ tsp ground thyme
½ tsp ground sage
1/2 cup red wine
1. Pat roast with a paper towel until dry. Mix the seasoning together by combining salt, pepper, paprika and ground thyme in a small bowl and combine. With your hands, rub the seasoning onto the roast. In a large skillet, brown all sides of meat, about 3-5 minutes per side.
2. Place the pot roast into a crockpot followed by the prepared vegetables on top. Add the beef broth and fresh rosemary. Cook for 7-8 hours on low until the roast is falling apart. For the last hour of cooking, add the wine.
3. Meanwhile, prepare the root vegetables by cutting into medium chunks. Place the vegetables in a bowl and coat with olive oil, salt, thyme, and sage. Roast in a preheated 425◦F oven for 30-40 minutes, turning every 15 minutes.
4. Plate the beef and vegetables, spooning the juice from the beef and enjoy!