Beast's Enchanted Rose Pot Roast with Root Vegetables
A hearty and comforting meal fit for a grand castle, this slow-cooked pot roast captures the melancholic romance of a fading blossom. Tender, fall-apart beef simmered with aromatic root vegetables in a rich, savory gravy, it’s a dish that warms the soul and satisfies the deepest hunger.
Directions
- 1
Preheat oven to 325°F (160°C). Season the chuck roast generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
- 3
Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove roast and set aside.
- 4
Add onion, carrots, and parsnips to the pot and sauté until slightly softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- 5
Stir in the tomato paste and cook for 2 minutes. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 3 minutes.
- 6
Whisk in beef broth, thyme, and bay leaves. Return the seared roast to the pot.
- 7
Bring the liquid to a gentle simmer, then cover the Dutch oven and transfer to the preheated oven.
- 8
Bake for 3 to 3.5 hours, or until the meat is fork-tender. Check periodically to ensure liquid doesn't evaporate completely.
- 9
Carefully remove roast and vegetables to a platter. Cover loosely with foil and let rest for 15 minutes.
- 10
For the gravy: Skim any excess fat from the pan juices. In a small bowl, whisk together the flour with 1/4 cup of cold water until smooth.
- 11
Bring pan juices to a simmer over medium heat. Slowly whisk in the flour mixture. Cook, stirring constantly, until the gravy thickens to your desired consistency, about 5-7 minutes.
- 12
Taste and adjust seasonings as needed. Remove bay leaves.
- 13
Slice or shred the rested pot roast and serve with the root vegetables, drizzled generously with the rich gravy.