Foster Family’s Pot Roast with Herb-Roasted Vegetables

Name: Foster Family’s Pot Roast with Herb-Roasted Vegetables
Yield: serves 4 to 6
Ingredients: One 3-pound beef chuck roast; Salt and freshly ground black pepper; 2 tablespoons olive oil; 1 large onion, cut into wedges; 2 carrots, cut in half crosswise; 1 cup dry red wine; 6 sprigs fresh thyme; 6 sprigs fresh rosemary; 4 to 6 cups low-sodium beef broth; Herb-Roasted Vegetables (recipe follows); 1 pound small new potatoes; 1 small acorn or butternut squash, cut in half, seeds removed, and cut crosswise into 1-inch slices; 2 tablespoons olive oil; 2 tablespoons unsalted butter, melted; 4 tablespoons fresh rosemary; 4 tablespoons fresh thyme; Sea salt and freshly ground black pepper; 1 red onion, quartered; 5 or 6 small carrots, trimmed; 2 parsnips, peeled and cut into chunks; (serves 6 to 8)

December 14, 2011

I grew up on this everyday pot roast, which each member of my family makes with his or her own special twist. My mom swears simple is best, with nothing more than meat and vegetables to flavor the dish. I, on the other hand, add wine, broth, and herbs to maximize the flavor of the meat, and I roast most of the vegetables separately so they get nice and caramelized on the outside and soft and sweet in the center.

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