The Ultimate Pot Roast
Pot roast is the ultimate comfort food. With the aromas of a juicy, beefy pot roast simmers in onions, garlic, and veggies, everyone asks, “When can we eat?”
- 4 pounds brisket
- 2 teaspoons salt divided
- 2 teaspoons pepper
- 2 tablespoons canola oil
- 2 ribs celery ribs chopped
- 3 cloves garlic minced
- 2 medium onions cut into 1-inch pieces
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 tablespoon minced fresh thyme
- 2 cups reduced-sodium beef broth
- 1 cup dry red wine or reduced-sodium beef broth
- 1 pound red potatoes quartered
- 6 carrots cut into 2-inch pieces
- 4 parsnips peeled and cut into 2-inch pieces
- 1 tablespoon red wine vinegar
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- Preheat oven to 325°.
- Season brisket with pepper and salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan.
- Add celery, onions, and large pinch of salt to the pan; cook and stir over medium heat until onions are good and browned. Add tomato past, garlic, bay leaves, and thyme; stir 1 minute longer.
- Add wine to the pan, stirring to loosen browned bits from pan; add broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Cook, covered, until meat is fork-tender, 2-2-1/2 hours.
- Remove roast and vegetables from pan; keep warm. Discard bay leaves and skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half, 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste.
- Serve with vegetables and braising sauce.