Artificial Food Coloring Free Gluten Free Pot Roast with Root Vegetables
Total time4 hr
Prep time25 min
Cook time3 hr 35 min
5.0(14)
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Learn more →Ingredients
6 servings
- 3 lb boneless beef chuck roast
- 1 ½ tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 tbsp tamari
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 4 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 1 lb baby potatoes, halved
- 2 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the chuck roast thoroughly dry with paper towels, then season all over with the salt and pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 minutes per side, until a deep brown crust forms and the meat releases easily from the pot. Transfer the roast to a plate and set aside.
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