Pot Roast and Roasted Root Vegetables

Pot Roast and Roasted Root Vegetables
  • 6 servings
  • 0:25 Preparation
  • 2:30 Cooking
  • 2:55 Total Time


Add all
  • 3 1/3 lbs
    (1 1/2 kg)

    beef cross rib or blade roast

  • 1 1/2 cups
    (375 mL)

    vegetable broth

  • 1/2 cup
    (125 mL)

    white wine or apple juice

  • 2

    bay leaves

  • 2


  • root vegetables:

  • 1

    medium celeriac

  • 6

    small or medium parsnips, peeled and halved lengthways

  • 6

    carrots, peeled and halved lengthways

  • extra virgin olive oil, as needed

  • 1

    garlic bulb, separated into cloves, peeled

  • 3

    sprigs rosemary, leaves only

  • sea salt and freshly ground pepper to taste


Preheat oven to 350°F (180°C).

In a lightly oiled roasting pan over medium-high heat, brown meat all sides. Add other ingredients. Cover and roast 2 1/2 hours or until tender. Remove from oven, cover with foil and let stand 20 minutes.

Meanwhile, brush celeriac under cold running water and peel. Cut into chunks and blanch 5 minutes. Drain and set aside.

Cover the bottom of a large rimmed baking sheet with oil. Add garlic, rosemary and generous lashings of sea salt and freshly ground pepper. Add vegetables, stirring to coat evenly with seasoned oil. Vegetables must be spread out in a single layer, not piled on top of one another. Drizzle vegetables with a little oil.

When the meat has 1 hour to go before it's done, put the vegetables in the oven.

On removing meat, increase oven temperature to 400°F (200°C) and roast vegetables for another 15 minutes.

Source: Metro