Beef Pot Roast With Root Vegetables

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 6 -8 lbs roastbeef blade roast
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 onions, chopped
• 2 garlic cloves, finely chopped
• 4 cups beef broth
• 2 tablespoons balsamic vinegar
• 2 onions, cut in chunks
• 8 carrots
• 8 yukon gold potatoes
• 2 tablespoons chopped fresh parsley

Recipe

• 1 pat roast dry; season with salt and pepper.
• 2 heat oil in dutch oven on medium-high heat. add roast; brown well on all sides, 10 to 15 minutes.
• 3 remove roast from pan and place in roasting pan.
• 4 discard all but 2 tsp oil from pan.
• 5 add first batch of chopped onions and garlic. cook until tender, about 4 minutes.
• 6 add 2 cups broth and vinegar; bring to boil and deglaze pan. add to roast pan. cover tightly; cook in preheated 350ºf oven for 3 hours.
• 7 arrange remaining onions, carrots, potatoes and remaining beef broth around roast. cover and continue to cook for 2 hours or until vegetables and beef are tender.
• 8 remove beef and vegetables to serving platter; keep warm.
• 9 skim any fat from juices; simmer on top of stove, uncovered, until concentrated and flavourful; stir in parsley.
• 10 slice meat or chunk up meat, arrange with vegetables on plates and spoon juices on top.