Pot Roast with Winter Root Vegetables
Pot Roast with Winter Root Vegetables is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Mix first 6 ingredients in small bowl.
Rub spice blend all over beef.
Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp.
Using slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 2 tablespoons drippings from pot.
Increase heat to medium-high.
Add beef and cook until browned on all sides, about 12 minutes total.
Transfer beef to plate.
Add red wine to pot; bring to boil, scraping up browned bits.
Boil until reduced to 1/2 cup, about 5 minutes.
Add broth and bacon.
Place beef atop bacon.
Scatter onions, shallots, garlic, and bay leaves around beef.
Cover pot, transfer to oven, and roast 1 hour.
Turn beef over; stir onions.
Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry.
Transfer beef to plate.
Add carrots, parsnips, and celery to pot; stir to coat.
Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer.
Transfer beef to platter.
Spoon off fat from surface of sauce.
Season sauce to taste with salt and pepper.
Pour sauce over beef and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.