Pot Roast with Roasted Vegetables
- For the Pot Roast
- 1 (3 to 4-pound) beef chuck roast
- Salt and freshly ground black pepper to taste
- 1 tablespoon plain flour
- 3 tablespoons vegetable oil
- 5 cloves garlic, smashed
- 1 large onion, sliced
- 1 (15-ounce) can whole tomatoes, in juice
- 1/2 cup red wine
- 2 cups beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned
- 3 sprigs fresh thyme, or 2 teaspoons dried
- 2 bay leaves
- 1 tablespoon cornflour, mixed with 2 tablespoons water, optional
- 1/3 cup coarsely chopped fresh flat-leaf parsley, optional
- For the Roasted Vegetables
- 2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved
- 3 carrot carrots, peeled and cut into 2-inch chunks
- 2 medium parsnips, peeled, cut into 1/2-inch coins
- 1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both
- About 5 tablespoons olive oil
- Salt and freshly ground black pepper
Preheat the oven to 190°C.
Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and sprinkle lightly with the flour. Add the oil to the pot, lay the meat in the pan and sear on both sides until a deep mahogany brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up by hand as you add them to the pot, and cook until a deep brick red, about 2 minutes more. Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot. Add the remaining tomato liquid, beef broth, thyme, and bay leaves, and bring to a boil. Return the roast to the pot, nestle it in the liquid, cover and transfer pot to the oven.
Cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
Meanwhile, toss the onions, carrots, parsnips, and turnips with the olive oil, salt, and pepper. Spread out on a baking sheet in 1 layer. You may have to use 2 baking sheets. Once the roast comes out of the oven, raise the temperature to 220°C. Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. For a thicken sauce whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency). Stir in the parsley, taste and adjust salt and pepper, as needed. Keep the roast warm in the sauce until ready to slice.
Slice the pot roast and lay on a platter, surround with the vegetables. Pour some of the sauce on top and serve the remaining in a sauceboat on the side.