If you want to make humble ingredients seem richer, all you need is time and seasoning. Pot roast is one of those meals that seems more expensive than it is. A chuck roast, some root veggies, and a few pantry items magically transform into a feast in a bowl, ultimately satisfying and comforting with little expense or effort.
I like to put parsnips in my pot roast. Carrots’ sassy kinfolk, the parsnips are one of my favorite ingredients that you can sometimes find for not a lotta money.
Yankee Pot Roast
1 (3#) Chuck Roast
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
4 stalks celery, chopped
1 onion, sliced
4 cloves garlic, smashed and rough chopped
2 c. beef stock
2 c. red wine
2 Tablespoons Worcestershire Sauce
Salt and Pepper, to taste
a handful of parsley, chopped
Bring a splash of olive oil up in a heavy-bottomed stock pot over medium-high heat. Season all sides of the chuck roast with salt and pepper. Sear the chuck roast for about 4 minutes on each side. Remove roast from heat and cover with a sheet of aluminum foil.
Add carrots, parsnips, celery, onion, and garlic, and cook for about 3 minutes. Deglaze with red wine, return beef to the pan, and add beef stock and Worcestershire. Season with salt and pepper, and bring to a simmer. Turn stove down to the lowest setting, and cover with a tightly fitting lid.
Allow to simmer low and slow for the next 3 hours. Check on your roast each hour to make sure you’re still at a consistent simmer and aren’t losing too much liquid. Your roast should be ready any time but will continue to improve for several more hours.
Oven-roasted potatoes make a lovely addition to the roast. They absorb the savory beef and wine liquid but don’t fall apart the way potatoes cooked in a roast have a tendency to do.
Garnish with the fresh parsley, and try not to eat it all in one sitting. It’s even better the next day.