FOSTER FAMILY'S POT ROAST WITH HERB-ROASTED VEGETABLES

Foster Family's Pot Roast with Herb-Roasted Vegetables image

Categories Vegetable Side Roast Low Sodium Boil

Yield serves 4 to 6

Number Of Ingredients 22

Ingredients

One 3-pound beef chuck roast
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, cut into wedges
2 carrots, cut in half crosswise
1 cup dry red wine
6 sprigs fresh thyme
6 sprigs fresh rosemary
4 to 6 cups low-sodium beef broth
Herb-Roasted Vegetables (recipe follows)
Herb-Roasted Vegetables
1 pound small new potatoes
1 small acorn or butternut squash, cut in half, seeds removed, and cut crosswise into 1-inch slices
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
4 tablespoons fresh rosemary
4 tablespoons fresh thyme
Sea salt and freshly ground black pepper
1 red onion, quartered
5 or 6 small carrots, trimmed
2 parsnips, peeled and cut into chunks
(serves 6 to 8)

Steps:

Preheat the oven to 325°F.
Generously season the roast on all sides with salt and pepper.
Heat the olive oil in a large ovenproof skillet or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100). Add the roast and sear to a rich brown color, 3 to 4 minutes per side. Place the onion and carrots around the roast in the skillet and cook and stir while the roast is searing.
Add the wine, thyme, and rosemary and cook and stir for about 1 minute, scraping up any brown bits from the bottom of the skillet. Add enough broth to cover three-quarters of the roast. Reduce the heat to medium and bring the liquid to a low boil.
Cover the pot tightly with a lid or aluminum foil and roast in the oven, undisturbed, for 2 to 2 1/2 hours, until the meat is fork-tender (see Know-how, page 172).
Remove the roast from the oven and transfer to a serving platter. Spoon the Herb-Roasted Vegetables and onions around the meat and cover loosely to keep warm. Remove the herb stems and carrots from the skillet. Use a large spoon to skim the fat off the top of the cooking liquid. Place the skillet over high heat and reduce the liquid by half. Pour over the roast and serve warm with the roasted vegetables scattered around the platter.
Herb-Roasted Vegetables
Preheat the oven to 400°F.
Place the potatoes and squash on a rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and 1 tablespoon of the butter and toss to coat the vegetables evenly. Spread evenly in a single layer and season with 2 tablespoons of the rosemary, 2 tablespoons of the thyme, and salt and pepper to taste. Roast for 40 to 45 minutes, stirring several times while cooking, until soft when pierced with the tip of a small knife and light brown around the edges.
While the potatoes and squash are roasting, place the onion, carrots, and parsnips on a separate rimmed baking sheet with the remaining 2 tablespoons rosemary, 2 tablespoons thyme, 1 tablespoon olive oil, and 1 tablespoon butter. Season with salt and pepper to taste, stir the vegetables to coat evenly, and spread in a single layer. Roast for 25 to 30 minutes, stirring several times. Remove from the oven, arrange on a platter with the other vegetables around the pot roast, and serve warm.