Pot Roast and Potatoes
Yield 6-8 servings
1 (4-pound) boneless chuck roast Kosher salt and cracked black pepper 3 tablespoons vegetable oil 1 large yellow onion, chopped (about 1 1⁄2 cups) 1 1⁄2 pounds small red potatoes, halved 4 large carrots, chopped into 1-inch pieces (about 1 1/2 cups) 3 parsnips, chopped into 1-inch pieces (about 1 cup) 4 garlic cloves, minced 3 sprigs fresh thyme 1 cup dry red wine (can substitute for broth) 2 1/2 cups low-sodium beef broth 2 tablespoons Worcestershire sauce 1 tablespoon chopped flat-leaf parsley, for garnish
Preheat the oven to 350o F.
Using paper towels, pat the roast dry. Season liberally with salt and pepper. In a large Dutch oven set over medium heat, heat 2 tablespoons of the oil. Add the roast and brown on all sides, about 8 to 10 minutes. Transfer to cutting board or a large plate.
Add the remaining 1 tablespoon oil to the pan. Add the onion, potatoes, carts, parsnips, garlic, thyme, and season with salt and pepper. Cook until the vegetables start to brown, 5 to 10 minutes. Add 1⁄2 cup of the wine and cook, scraping the bits from the bottom of the pot, until reduced by half, 3 to 5 minutes. Return the roast to the pot and add the beef broth and Worcestershire sauce. Bring the liquid to a simmer, cover with a tight fitting lid, and put the pot in the oven.
Roast until fork tender, flipping it once halfway through, 3 1/2 hours. Transfer the roast to a large cutting board, tent it with foil, and let it rest. Using a slotted spoon, transfer the vegetables to a serving platter. Put the Dutch oven back on the stovetop over medium-high heat. Add the remaining 1/2 cup wine, bring to a simmer, and cook until reduced by half, 5 to 10 minutes.
Strain the sauce and season to taste with salt and pepper. Shred the pot roast into big chunks and transfer to the platter with the vegetables. Sprinkle the vegetables and roast with the parsley. Reserve 1 cup of sauce to pass when serving and pour the remainder over the vegetables and pot roast.