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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ultimate Pot Roast   
    Categories: Beef, Vegetables, Potatoes, Herbs   
         Yield: 8 servings   
       
         4 lb Boneless chuck-eye roast   
         2 ts Pepper   
         2 ts Salt; divided   
         2 tb Canola oil   
         2 md Onions; in 1" pieces   
         2    Celery ribs; chopped   
         3 cl Garlic; minced   
         1 tb Tomato paste   
         1 tb Minced fresh thyme   
              +=OR=+   
         1 ts Dried thyme   
         2    Bay leaves   
         1 c  Dry red wine   
         2 c  Beef broth   
         1 lb Small red potatoes;   
              - quartered   
         4 md Parsnips; peeled, in 2"   
              - pieces   
         6 md Carrots, in 2" pieces   
         1 tb Red wine vinegar   
         2 tb Minced fresh parsley   
              Salt & pepper   
       
     Set oven @ 325ºF/165ºC.   
        
     Pat roast dry with a paper towel; tie at 2-in. intervals   
     with kitchen string. Sprinkle roast with pepper and   
     1-1/2 teaspoons salt. In a Dutch oven, heat oil over   
     medium-high heat. Brown roast on all sides. Remove from   
     pan.   
        
     Add onions, celery and 1/2 teaspoon salt to the same   
     pan; cook and stir over medium heat 8-10 minutes or   
     until onions are browned. Add garlic, tomato paste,   
     thyme and bay leaves; cook and stir 1 minute longer.   
        
     Add wine, stirring to loosen browned bits from pan; stir   
     in broth. Return roast to pan. Arrange potatoes,   
     parsnips and carrots around roast; bring to a boil.   
     Bake, covered, until meat is fork-tender, 2-2-1/2 hours.   
        
     Remove roast and vegetables from pan; keep warm. Discard   
     bay leaves; skim fat from cooking juices. On stovetop,   
     bring juices to a boil; cook until liquid is reduced by   
     half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar   
     and parsley; season with salt and pepper to taste.   
        
     Remove string from roast. Serve with vegetables and   
     sauce.   
        
     Taste of Home Test Kitchen   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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