One-Pot Simple Pot Roast with Root Vegetables

Name: One-Pot Simple Pot Roast with Root Vegetables
Yield: Serves 6
Ingredients: 1 (3½- to 4-pound), boneless beef chuck-eye roast, pulled into 2 pieces at natural seam, trimmed, and tied at 1-inch intervals; , Salt and pepper; 3 tablespoons, vegetable oil; 1 , onion, chopped; 1 , celery rib, chopped; 4 , garlic cloves, minced; 2 teaspoons, sugar; 1 teaspoon fresh minced, thyme or ¼ teaspoon dried; 1 cup, chicken broth; 1 cup, beef broth; 1 cup, water; 1½ pounds, carrots, peeled and cut into 3-inch pieces; 1½ pounds, red potatoes, unpeeled, cut into 1½-inch pieces; 1½ pounds, parsnips, peeled and cut into 3-inch pieces; ⅓ cup, red wine

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Main Courses

Vegetables

Beef

When it comes to pot roast, keeping it simple is best.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES6

TIME4 hours

One-Pot Simple Pot Roast with Root Vegetables

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

WHY THIS RECIPE WORKS

We started with a chuck-eye roast, a well-marbled cut that is great for braising. Opening the roast along its natural seam to make two separate lobes and then trimming excess fat eliminated greasiness and promised a quicker cooking time and...

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