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Yankee Pot Roast with Parsnips and Turnips
Andre Lewis

Yankee Pot Roast with Parsnips and Turnips

Parsnips, turnips and carrots make this New England-style roast earthy and faintly sweet without relying on potatoes. Root vegetables vary in density, so equal two-inch pieces matter. The broth stays plain and beefy, exactly the kind of gravy that belongs beside buttered noodles.
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Prep Time 30 minutes
Cook Time 8 hours 30 minutes
Total Time 9 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 1 boneless beef chuck roast 4 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion cut into wedges
  • 3 carrots cut into 2-inch pieces
  • 3 parsnips cut into 2-inch pieces
  • 2 medium turnips peeled and cut into 2-inch pieces
  • 3 garlic cloves smashed
  • 2 cups low-sodium beef broth divided
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3 tablespoons all-purpose flour

Method
 

  1. Pat the chuck dry, season with salt and pepper, and brown it in oil in a large skillet for 4 to 5 minutes per side.
  2. Put the onion, carrots, parsnips, turnips and garlic in a 6-quart slow cooker. Set the beef on top.
  3. Add 1 1/2 cups broth and the Worcestershire to the skillet, scrape up the browned bits and pour around the roast. Add thyme and bay leaves.
  4. Cover and cook on low for 8 to 9 hours, until the beef and roots are tender. Move the beef and vegetables to a platter and discard the bay leaves.
  5. Whisk the remaining 1/2 cup cool broth with the flour, stir it into the liquid and cook on high for 10 to 15 minutes. Serve the sliced or pulled beef with the roots and gravy.