Pollinator's Pot Roast with Root Vegetables and Glaze

Directions

1. 1

   Preheat your oven to 325°F (160°C). Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
2. 2

   Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove roast and set aside.
3. 3

   Add chopped onion, carrots, and parsnips to the pot. Sauté for 5-7 minutes until slightly softened and fragrant.
4. 4

   Stir in the tomato paste and cook for 1 minute, then deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Cook until liquid is reduced by half.
5. 5

   Pour in the beef broth, add the thyme sprigs and bay leaves. Return the seared roast to the pot. The liquid should come about halfway up the sides of the meat.
6. 6

   Bring to a gentle simmer, then cover the Dutch oven tightly and transfer to the preheated oven. Cook for 2.5 to 3.5 hours, or until the beef is fork-tender.
7. 7

   Once cooked, carefully remove the roast and vegetables to a platter and cover loosely with foil to keep warm.
8. 8

   For the glaze: Strain the cooking liquid into a saucepan, discarding solids. Skim off any excess fat. Whisk in balsamic vinegar and honey. Bring to a simmer over medium heat and reduce by about one-third, until slightly thickened (about 10-15 minutes).
9. 9

   If you desire a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water to form a slurry, then whisk into the simmering glaze. Cook for 1-2 minutes until thickened.
10. 10

    Slice the pot roast against the grain and arrange with the root vegetables. Drizzle generously with the reduced glaze before serving.
11. 11

    Serve hot with a side of creamy mashed potatoes or crusty bread to soak up the delicious sauce.