Beef Roast with Root Vegetables and Zinfandel Gravy
Another great reason to get a meat thermometer if you don’t already have one. Roasts are tricky due to their varying weights. My grandmother always made pot roasts when I was a kid and I loved them. Hers typically had carrots, cabbage, and potatoes. I thought why not bring that roast into this century and add some root veggies and wine? Tasty, grown up, and modern.
- 1 4-pound beef bottom round or chuck roast
- 6 tablespoons olive oil
- salt and freshly ground black pepper
- 2 sprigs fresh thyme (or 2 teaspoons dried), plus one more
- 2 sprigs fresh rosemary (or 2 teaspoons dried)
- 4 medium carrots, peeled and cut into large chunks, plus 2 more diced
- 2 rutabaga, peeled and cut into large chunks
- 2 turnips, peeled and cut into large chunks
- 1 large onion, peeled and cut into large chunks, plus 1/2 medium onion, diced
- 10 garlic cloves, smashed, plus 1 minced
- 3 medium potatoes, peeled and cut into large chunks
- 1 celery root, peeled and cut into large chunks
- 1 bay leaf
- 1 cup red zinfandel (or other red)
- 2 cups beef broth
1.) Preheat oven to 350 degrees. In the bottom of a roasting pan, toss 4 carrots, rutabaga, turnips, 1 large onion, 10 garlic cloves, potatoes, and celery root with two tablespoons of olive oil, salt, pepper, half of the thyme leaves, and half of the rosemary leaves. Set aside.
2.) Season roast on both sides with salt, pepper, the remaining thyme leaves and remaining rosemary leaves. In a large saute pan, heat another couple tablespoons of olive oil over medium-high heat. Sear the meat on all sides, for about 1-2 minutes on each, to give it a nice brown color. Remove pot roast to the roasting pan and place on top of the vegetables (or on the rack in the roasting pan). Set searing pan aside for the gravy (do not wipe it or rinse it out).
3.) Cook the roast for about two and a half hours or until a meat thermometer reads 160 degrees (for medium). Let the meat rest for 10 minutes before carving.
4.) While the meat is resting, begin the gravy. Using the same sear pan, heat another 2 tablespoons of olive oil over medium heat and add the 2 diced carrots, the diced 1/2 onion, minced garlic clove, thyme sprig and bay leaf. Saute for about 6 minutes until soft and fragrant. Season the mixture with salt and pepper. Turn heat up to medium-high, add the wine and broth and bring to a boil. Stir frequently for one minute then reduce heat to medium and let cook for 5 more minutes until the sauce reduces and thickens a bit. Remove bay leaf.