Pot Roast with Root Vegetables

Name: Pot Roast with Root Vegetables
Yield: Serves 6 to 8
Ingredients: 1 , chuck-eye roast (about 3 1/2 pounds), boneless; , Salt and ground black pepper; 2 tablespoon, vegetable oil; 1 , medium onion, chopped medium; 1 , small carrot, chopped medium; 1 small rib, celery, chopped medium; 2 medium cloves, garlic, minced; 2 teaspoons, granulated sugar; 1 cup, low-sodium chicken broth; 1 cup, low-sodium beef broth; 1 sprig, fresh thyme; 1 1/2 cups, water; 1/4 cup, dry red wine; 1 1/2 pounds, carrots (about 8 medium carrots), sliced 1/2 inch thick (about 3 cups); 1 1/2 pounds, small red potatoes, halved if larger than 1 1/2 inches in diameter (about 5 cups); 1 pound, large parsnips (about 5), sliced 1/2 inch thick (about 3 cups)

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Appears in Cook's Illustrated March/April 2002, America's Test Kitchen TV

We cooked more than 100 pounds of beef to find the answer to tender, moist, flavorful pot roast. What's the secret? Cook it until it is done—and then keep on cooking.

SERVES6 to 8

TIME4¼ to 4¾ hours

has video

WHY THIS RECIPE WORKS

A good pot roast recipe should transform a cut of meat into a tender, rich, flavorful main course by means of a slow, moist cooking process called braising. For our best pot roast recipe, we browned the roast on all sides, then added onion,...

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