Foodbe
autumn root vegetable pot roast

autumn root vegetable pot roast

👨‍🍳 Chefy Tip: Brown the meat undisturbed — lifting it early tears the crust. Sauté the onions until they start to color, not just soften. Deglaze the pan before the fond burns, not after.

Serves
6
Prep
20 min
Cook
180 min
Difficulty
Intermediate
Cost
Moderate
Calories
420
Carbs
32g
Protein
35g
Fat
18g

Flavor Profile

🥩 Tender and savory from the slow-cooked beef
🥕 Sweet and earthy from root vegetables
🧅 Rich and aromatic from onions and garlic
🌿 Herbaceous from fresh thyme and rosemary
🍷 Deep and complex from red wine and beef broth

Ingredients

🥩 3 lb beef chuck roast
🥕 3 large carrots, chopped
🥔 3 large potatoes, quartered
🧅 2 parsnips, chopped
🧅 1 turnip, chopped
🧅 1 large onion, quartered
🧄 4 cloves garlic, minced
🌿 3 sprigs fresh thyme
🌿 2 sprigs fresh rosemary
🍷 1 cup red wine
🥣 2 cups beef broth
🫒 2 tbsp olive oil
🧂 Salt and pepper to taste
🌿 2 tbsp fresh parsley, chopped

Instructions

01

Season beef generously with salt and pepper. Sear in olive oil in a Dutch oven over medium-high heat, 3-4 minutes per side until browned. Remove and set aside.

02

Sauté onions and garlic in the same pot 3 minutes. Deglaze with red wine, scraping up browned bits.

03

Return beef to pot. Add broth, thyme, rosemary, and all root vegetables around the roast. Cover and braise in oven at 325°F (165°C) for 2.5-3 hours until meat is fork-tender.

04

Rest 10 minutes, discard herb sprigs, and serve with vegetables and gravy garnished with fresh parsley.

🧬 Food Science

Root vegetables like carrots, parsnips, and turnips are nutrient-dense sources of vitamins A and C, as well as fiber. Slow-cooking beef breaks down collagen into gelatin, which supports joint health and provides a rich, satisfying texture.

Pair It

🥂 A full-bodied Cabernet Sauvignon or Merlot is the perfect match for the rich braising flavors.
🍽️ Serve with buttered green beans or a crisp arugula salad to cut through the richness.