Pot Roast with Root Vegetables

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This Pot Roast with Root Vegetables is braised until tender in a flavorful sauce with red wine and rosemary. Lots of root vegetables turn it into a full meal and add an earthy sweetness.

Pot Roast with Root Vegetables

 

Golden beets, carrots, parsnips combine to create a wonderful flavor combination. This wholesome, hearty pot roast is perfect for a cold winter evening.

There are so many layers of flavor in this pot roast. Sometimes a pot roast can be a little bland, but not this one.

It starts with bacon and when there is bacon involved you know there is going to be lots of flavor. The bacon is cooked until crispy and then removed from the pot so that the chuck roast can be browned in the bacon grease.

Pot Roast cooked in Dutch oven

 

Once browned, the chuck roast is removed from the Dutch oven and the Dutch oven is deglazed with a full cup of red wine.  Be sure to use a good quality red wine that you like. I use a Merlot. Once the wine is reduced, the bacon and chuck roast are returned and all of the ingredients except the root vegetables are added. The pot roast cooks in the oven for 2 hours, then the root vegetables are added and it is cooked for an additional 45 minutes.

Pot Roast with Root Vegetables

 

Serve this Pot Roast with mashed potatoes or buttered noodles to soak up the truly spectacular gravy.

Pot Roast with Root Vegetables

More Pot Roast Recipes:

Pot Roast with Root Vegetables

Pot Roast with Root Vegetables

Course: Dinner, Main Dish
Cuisine: American
Keyword: pot roast
Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Servings: 6
Calories: 661kcal
This Pot Roast with Root Vegetables is braised until tender in a flavorful sauce with red wine and rosemary. Lots of root vegetables turn it into a full meal and add an earthy sweetness.

Print Recipe

Ingredients

  • 6 slices bacon, chopped
  • 1 (3 to 4-pound) beef chuck roast, trimmed of excess fat
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon brown sugar
  • 1/2 teaspoon dried thyme
  • 1 cup dry red wine
  • 1 1/2 cups beef broth
  • 1 sprig rosemary
  • 1 large onion, sliced
  • 6 shallots, peeled and cut in half
  • 6 garlic cloves, peeled and smashed
  • 3 bay leaves
  • 3 golden beets, peeled and quartered
  • 3 carrots, peeled and cut into 1-inch pieces
  • 3 parsnips, peeled and cut into 1-inch pieces

Instructions

  • Preheat oven to 350 degrees.
  • Cook bacon in a large Dutch oven until crispy.
    While bacon cooks, combine spices in a small bowl.
  • Remove bacon with a slotted spoon and set aside. Pour off all but 2 tablespoons of bacon grease.
    Sprinkle the spices all over the beef.
  • Place the Dutch oven over medium-high heat. Brown the beef on all sides in the bacon grease.
    Remove the beef to a plate.
  • Add red wine to the Dutch oven and cook until reduced by half. Be sure to scrape up any browned bits on the bottom.
  • Add beef broth and the cooked bacon. Place beef back in the Dutch oven.
  • Add the rosemary, onion, shallots, garlic, and bay leaves sprinkling them on top of and around beef. Place a lid on the Dutch oven and place in the oven for 1 hour.
  • Remove from oven, flip beef over, cover and return to oven for another hour.
  • Remove from oven. Lift beef up and place beets, carrots, and turnips underneath the beef. Cover and return to oven for another 45 minutes.

Nutrition

Calories: 661kcal | Carbohydrates: 30g | Protein: 50g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 171mg | Sodium: 1393mg | Potassium: 1492mg | Fiber: 7g | Sugar: 12g | Vitamin A: 5467IU | Vitamin C: 21mg | Calcium: 104mg | Iron: 6mg

Disclosure: Nutritional info is provided as an estimate only and can vary based on brands of products used, measuring techniques, and cooking methods.

Pot Roast with Root Vegetables

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