MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ultimate Pot Roast
Categories: Beef, Vegetables, Potatoes, Herbs
Yield: 8 servings

4 lb Boneless chuck-eye roast
2 ts Pepper
2 ts Salt; divided
2 tb Canola oil
2 md Onions; in 1" pieces
2 Celery ribs; chopped
3 cl Garlic; minced
1 tb Tomato paste
1 tb Minced fresh thyme
+=OR=+
1 ts Dried thyme
2 Bay leaves
1 c Dry red wine
2 c Beef broth
1 lb Small red potatoes;
- quartered
4 md Parsnips; peeled, in 2"
- pieces
6 md Carrots, in 2" pieces
1 tb Red wine vinegar
2 tb Minced fresh parsley
Salt & pepper

Set oven @ 325oF/165oC.

Pat roast dry with a paper towel; tie at 2-in. intervals
with kitchen string. Sprinkle roast with pepper and
1-1/2 teaspoons salt. In a Dutch oven, heat oil over
medium-high heat. Brown roast on all sides. Remove from
pan.

Add onions, celery and 1/2 teaspoon salt to the same
pan; cook and stir over medium heat 8-10 minutes or
until onions are browned. Add garlic, tomato paste,
thyme and bay leaves; cook and stir 1 minute longer.

Add wine, stirring to loosen browned bits from pan; stir
in broth. Return roast to pan. Arrange potatoes,
parsnips and carrots around roast; bring to a boil.
Bake, covered, until meat is fork-tender, 2-2-1/2 hours.

Remove roast and vegetables from pan; keep warm. Discard
bay leaves; skim fat from cooking juices. On stovetop,
bring juices to a boil; cook until liquid is reduced by
half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar
and parsley; season with salt and pepper to taste.

Remove string from roast. Serve with vegetables and
sauce.

Taste of Home Test Kitchen

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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