Pot Roast with Vegetables

Prep Time:




  • 4 pounds blade roast
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 sprigs of thyme
  • 1-28 ounce can of plum tomatoes
  • 1 cup of red wine
  • 4 large carrots, peeled and cut into 1 inch pieces
  • 3 large parsnips, peeled and cut into 1 inch pieces
  • 1 pound of mini white potatoes, cut in half
  • 1/4 cup chopped flat leaf parsley

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  1. Pat the roast dry with paper towels. Lightly season with salt and pepper. Preheat oven to 325 degrees Fahrenheit.
  2. In a large ovenproof Dutch oven, heat the oil over medium high heat and brown the roast on all sides. Remove to a plate.
  3. Add the onion to the pan, and cook until soft. Add the garlic and continue to cook further for a minute.
  4. Return the roast to the Dutch oven and add the thyme, tomatoes and red wine.
  5. Cover and place in the oven for 1 1/2 hours. Half way through the cooking time, turn the meat over.
  6. Add the carrots, parsnips, potatoes and half of the parsley. Cover and return to the oven for a further hour, or until the vegetables are very tender.
  7. Remove the roast to a plate. With a slotted spoon, remove the vegetables to a bowl. Cover to keep warm.
  8. Return the Dutch oven to the stove top and over medium-high heat, reduce the sauce slightly, stirring frequently and breaking the tomatoes up with a spoon.
  9. Remove thyme sprigs and season sauce with salt and pepper.
  10. Slice the beef and place on a platter along with the vegetables. Pour sauce over top and garnish with the remaining parlsey.

Note: For a thicker gravy,-like sauce, you can stir in 1 tbsp of flour that has been mixed with 2 tbsp of water.

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