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

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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