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Herb Pot Roast with Root Vegetables
Melissa Hart

Herb Pot Roast with Root Vegetables

This is the first cold-Sunday roast to make when the kitchen finally feels good warm. Parsnips bring more flavor than another pile of potatoes, and the carrots stay in big pieces so they don't turn to baby food. The beef is done when it slumps under tongs.
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Prep Time 25 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 lbs boneless beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion cut into 8 wedges
  • 1 lb carrots cut into 2-inch pieces
  • 12 oz parsnips cut into 2-inch pieces
  • 1 lb baby Yukon Gold potatoes
  • 3 tbsp tomato paste
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Season the roast with the salt and pepper and brown it in the oil in a hot skillet for 5 minutes per broad side.
  2. Spread the onion, carrots, parsnips and potatoes across the bottom of a 6-quart slow cooker and set the roast on top.
  3. Whisk the tomato paste, broth, Worcestershire, rosemary and thyme and pour the mixture around the beef.
  4. Cover and cook on low until the meat is fork-tender and the root vegetables are soft but intact, 8 to 8 1/2 hours.
  5. Move the roast and vegetables to a platter, tent loosely with foil and skim the fat from the liquid.
  6. Whisk the cornstarch with the cold water, stir it into the cooker and cook on high until glossy and thickened, about 10 minutes.
  7. Break the roast into serving pieces and spoon the gravy over the meat and vegetables.