Classic Pot Roast with Root Vegetables

By: Instant Culinary Team

Classic Pot Roast with Root Vegetables
cuisine icon Cooking Technique
Roast
cuisine icon Keywords
4 servings, beef, chuck or rump roast, dijon mustard, dry red wine, duo crisp tested, duo crisp ultimate lid tested, flat-leaf parsley, freshly ground black pepper, Instant Culinary Team, kosher salt, low-sodium beef or chicken broth, meat, medium carrots, potato, roast, small new cooking potatoes, small onions, small parsnips, sprigs fresh rosemary, tomato paste, worcestershire sauce

serving icon Servings
4 Servings
Ingredients
  • 1½ cups (350 ml) low-sodium beef or chicken broth
  • 1 cup (235 ml) dry red wine
  • 2 tbsp (32 g) tomato paste
  • 1 tbsp (15 g) Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 tsp freshly ground black pepper
  • 8 small new cooking potatoes
  • 6 medium carrots
  • 4 small parsnips
  • 2 small onions
  • 2 sprigs fresh rosemary
  • ¾ tsp kosher salt
  • 1 chuck or rump roast
  • Chopped fresh flat-leaf parsley
Instructions
  • In the cooking pot, whisk together the broth, wine, tomato paste, mustard, Worcestershire, and ½ tsp of the black pepper.
  • Add the potatoes, carrots, parsnips, onions, and rosemary to the cooking pot, and toss to combine.
  • Season the beef with the salt and remaining ½ tsp black pepper.
  • Nestle the beef into the vegetables in the cooking pot. Cover with the lid, press Roast, and adjust the temperature to 300°F (149°C) and the timer to 2 hours 30 minutes. Cook until the beef is very tender, about 2 hours 15 minutes. Press Cancel.
  • Remove and discard the rosemary. Transfer the beef to a cutting board, remove the string (if using), and slice thinly.
  • Arrange the beef and vegetables on a serving platter or plates, spooning any remaining liquid over the top. Sprinkle with parsley (optional).
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