Yankee Pot Roast

Ingredients

• 4 lb boneless beef chuck roast
• 2 1/2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 3 tablespoons vegetable oil
• 2 yellow onions, cut into wedges
• 3 stalks celery, cut into 2-inch pieces
• 3 tablespoons all-purpose flour
• 3 cups beef broth
• 1/4 cup cider vinegar
• 2 tablespoons tomato paste
• 3 bay leaves
• 1 teaspoon dried thyme
• 1 lb carrots, cut into 2-inch chunks
• 1 lb small red potatoes, halved
• 2 medium turnips, peeled and cut into wedges
• 2 parsnips, cut into 2-inch chunks
• 1/4 cup chopped fresh parsley

Before you cook

• Pat the roast dry and season it with the salt and pepper.
• Cut the onions into wedges and the celery into two-inch pieces.
• Peel and cut the carrots, turnips and parsnips into chunks and halve the potatoes.

Steps

1. Heat the oven to 325 degrees Fahrenheit.
2. Heat the oil in a Dutch oven over medium-high heat and sear the roast for 5 minutes per side until well browned.
3. Set the roast aside and add the onions and celery to the pot, cooking for 5 minutes.
4. Sprinkle the flour over the vegetables and stir for 1 minute.
5. Stir in the tomato paste, then pour in the beef broth and cider vinegar and scrape the pot bottom clean.
6. Add the bay leaves and thyme and bring the liquid to a simmer.
7. Return the roast to the pot, cover it, and braise in the oven for 2 hours and 30 minutes.
8. Add the carrots, potatoes, turnips and parsnips around the meat, tucking them into the liquid.
9. Cover and braise for another 50 minutes, until both the beef and the root vegetables are fork tender.
10. Lift out the roast and vegetables and skim the fat from the sauce.
11. Slice the beef against the grain, arrange the vegetables around it, and spoon the pan sauce over everything with the chopped parsley.