Pot Roast of Beef with Root Vegetables

For many people, pot roast means beef, but this roast will work well with lamb or pork, too. Leftovers can be made into shepherd's pie.

4-lb	2 kg	Boneless cross-rib roast of beef, tied
½ tsp	2 mL	Salt
¼ tsp	1 mL	Pepper
1 tbsp	15 mL	Olive oil
2		Onions, chopped
2 cloves		Garlic, finely chopped
2 tbsp	25 mL	Chopped fresh rosemary, or 1 tsp (5 mL) dried
2 tbsp	25 mL	Chopped fresh thyme, or 1 tsp (5 mL) dried
2 cups	500 mL	Dry red wine or homemade beef stock
2 cups	500 mL	Homemade beef stock, chicken stock or water
2 tbsp	25 mL	Balsamic vinegar or red wine
2		Onions, cut in chunks
2		Carrots, cut in chunks
2		Parsnips, peeled and cut in chunks
4		Yukon Gold or baking potatoes, peeled an cut in chunks
1		Sweet potato, peeled and cut in chunks
1 tbsp	15 mL	All-purpose flour, optional
1 tbsp	15 mL	Soft non-hydrogenated margarine or unsalted butter, optional
2 tbsp	25 mL	Chopped fresh parsley

1.	Pat roast dry and season with salt and pepper.
2.	Heat oil in Dutch oven on medium-high heat. Add roast and brown well on all sides (this should take 10 to 15 minutes). Remove roast from pan.
3.	Discard all but 2 tsp (10 mL) oil from pan. Add chopped onions and garlic. Cook until tender, about 4 minutes. Add rosemary, thyme and wine and bring to a boil. Cook, uncovered, for 10 to 15 minutes, or until wine reduces to about 1 cup (250 mL).
4.	Add stock and vinegar. Bring to a boil and return beef to pan. Cover tightly and cook in a preheated 350°F (180°C) oven for 1 ½ hours.
5.	Arrange onions, carrots, parsnips, potatoes and sweet potato around roast. Cover and continue to cook for 1 ½ hours, or until vegetables and beef are tender.
6.	Remove beef to a carving boars and vegetables to a serving platter. Skim any fat from juices and simmer juices on top of stove. If juices are not thick enough, cook, uncovered, until thick, or mix flour and margarine in a s mall bowl and add to simmering liquid a teaspoon at a time, stirring, until juices are just slightly thickened.
7.	Slice meat, arrange over vegetables and spoon juices on top. Sprinkle with parsley.

Per serving: 353 Calories , Protein 34 g, Fat 11 g (Saturates 4 g, Cholesterol 74 mg), Carbohydrate 28 g (Fibre 4 g), Sodium 302 mg, Potassium 919 mg
Excellent source: Vitamin A, Niacin, Vitamin B12, Vitamin B6, Iron
Good source: Folate, Riboflavin, Vitamin C

Recipes from HeartSmart^TM. The Best of HeartSmart^TM Cooking. Copyright © 2006 by the Heart and Stroke Foundation of Canada and Bonnie Stern Cooking School Ltd. Published by Random House Canada.