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Gay's Mini Pot Roast with Many Vegetables

Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)

My daughter  will drop anything she is doing to rush over to her good friend Emi's house for some of her mom's pot roast.  Gay's two radiant daughters reflect Gay's devotion to fine home cooking. To find out where to buy grass-fed beef (and why its worth it) visit Eat Wild.  Serve this with Our Favorite Salad and make a really good meal.

1 ˝ pounds grass-fed chuck roast
Salt and pepper
3-4 tablespoons extra virgin olive oil
1 large onion
2 stalks celery, diced
1 tablespoon fresh thyme
1 tablespoon fresh marjoram
1 tablespoon fresh rosemary
2 cups beef broth
2 cups red wine
2 large carrots, cut in chunks
3-4 small potatoes, cut in chunks
1-2 parsnips, cut in chunks

Brussel sprouts

Preheat oven to 350 degrees F.  Season chuck roast liberally with salt and pepper.  Use at least 2-3 teaspoons of salt (more or less depending on how salty your beef broth is).  Add 1-2 tablespoons of olive oil to a heavy 4-quart pot.  When hot, add the roast and brown on all sides.  Remove from pot and set aside.  Add a little more oil to the pot then ˝ of the onion, chopped and the celery.  Sauté until onion is caramelized then add thyme, marjoram and rosemary.  Return the roast to the pot, cover with the broth and wine.  Bring to a boil then cover pot, remove from stove and put in oven for 2 hours.

When the roast is quite tender, add the remaining ˝ onion cut in chunks, with the carrot, potatoes and parsnips. Salt the vegetables.  Continue roasting for another 30 minutes until vegetables are tender.  Add the Brussels Sprouts and roast for about 10 minutes longer, until the sprouts are tender.

Preparation time: 3+ hours
Makes 4 servings (with leftovers)

FOR BABIES 6 MONTHS & OLDER:  Mash up some of those tender roasted parsnips – yum.


Tessa Francis
I'm not even kidding a little bit when I say that this is the best pot roast recipe I've ever used. It is my go-to for those cuts of beef, and even works well with larger sized roasts, too. YUM.
January 29, 2009, 9:54 pm

Lynne Lillie
I saw this in your cookbook and thought it sounded sooo good--very helpful to watch you prepare it. Love the addition of brussels sprouts, and parsnips I agree are an underutilized vegetable that perks up the flavor of any stew. As to grass-fed beef, my neighbors make their garage available on Saturdays for a local farmer who delivers. How lucky is that! You should see the people in line for their grass-fed product. Nice to learn some facts about the superior nutritional value. So thank you for that and for another great recipe!
January 30, 2009, 9:24 am

Brooke Kingston
This is the most delicious pot roast recipe I've ever tried. It's a regular on our rotation now. My husband requests it all the time, our toddler eats it up as though his life depended on it. Easy, nourishing and fabulous! Thank you!
March 1, 2009, 9:07 pm

rob schachter
unbelievably ain't your Momma's Pot Roast...anymore! Wonderful...
April 7, 2009, 11:25 am

Lori Geller
Not sure what I did wrong but my roast turned out kind of dry and rubbery! Also, the veggies were pretty soft. I followed your instructions exactly and even have an oven thermometer (and a fancy dutch oven!) ideas?
May 4, 2009, 9:05 am

Sheila Richards
What can I substitute for the 2 cups of red wine. I can't have any alcohol. Thanks.
May 27, 2009, 12:10 pm

Cynthia Lair
Lori, Try bigger chunks of vegetables, make sure there is plenty of salt and pepper on the roast. Shelia, Try 1 cup apple or white grape juice, 7/8 cup water and 2 tablespoons apple cider vinegar. Let me know if that works for you.
May 27, 2009, 1:04 pm

Lisa Maurer
Cynthia, How would you adapt this for the crock pot? Mine is underutilized. Love your shows!!!
November 18, 2009, 11:30 pm

Cynthia Lair
Lisa, I don't own a slow cooker so I can't be the expert here. Certainly seems like it would do a nice job of cooking the meat. You might need to cook the root vegetables when you get home in a separate baking dish. It would take longer than 30 minutes (more like an hour) to tenderize potatoes using the low heat of a slow cooker. Anybody else know?
November 19, 2009, 2:40 pm

Tami BJ
Loving pot roast this cold winter. Gonna try this recipe tomorrow!
February 16, 2011, 3:45 pm

Erin Fields-Johnson
I've been consistently cooking your meals for over a month, now, and I love all the recipe I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
February 21, 2011, 10:29 pm

Lindsey Christensen
Can't wait to make this dish tomorrow night! What size dutch oven are you using here? I'm shopping for one and trying to decide the best size.
February 27, 2011, 2:27 pm

Lindsey Christensen
Can't wait to make this dish tomorrow night! What size dutch oven are you using here? I'm shopping for one and trying to decide the best size.
February 27, 2011, 2:46 pm

MmmMmm -- made this last night -- the smell alone was incredible. Excellent meal. Definately a new favorite!
November 9, 2011, 1:55 pm

Anna Barresi
I'm confused about browning meat. I've heard you really need to sear the meat, but it looked like you were pretty mild with it. How much do you really need to brown the meat? And how important that all sides get browned. Yours looked like it turned out beautifully.
December 19, 2011, 8:16 pm

Cynthia Lair
Hi Anna, If the oil is hot enough - though not smoking - you can put the meat in and hear it sizzle. It will brown within a minute or two. Then keep turning it so that, yes, all sides are browned. This searing helps seal the meat so that the juices stay inside and it doesn't dry out during its long roast in the oven.
December 19, 2011, 9:33 pm

Rebekah Kelly
I printed this a year ago, but finally got around to trying it. I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
July 29, 2012, 6:17 pm

Sophia Elie
Want me to help you put the meat in it's place?... you're killing me! I was really not sure where he was going to go with that. You guys are the best, LOVE IT.
November 28, 2012, 3:36 pm

I am making this today. I noticed the timing in the video is different than the recipe. I'm going w/ the video and see what happens.
September 22, 2013, 10:05 am

Peter Hopkins
I'M FINISHING THIS IN A CROCK POT RIGHT NOW, after searing it on the stove, I didn't have a oven pot with lid that would withstand the oven. Otherwise ex-ac-tly like this recipe. I'm thinking I'll get soft, (no-rare slicing beef pot roast here)...just a stew-like beef consistency, since it's with so much liquid, and the crock pot heating may be just like 350 degree oven with lid on? I'LL LET YOU KNOW IN 2-3 HOURS! Who is the goofball with the comments?!!
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