A delightful twist on the classic pot roast, featuring a flavorful herb crust and a medley of tender root vegetables.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Heat a dutch oven over medium-high heat and sear the beef chuck roast on all sides until browned.
Searing locks in the juices and adds a rich flavor to the meat.
Remove the beef and set it aside. In the same pot, sauté the onions until they are soft and translucent.
Stir frequently to prevent the onions from burning.
Add the beef broth, red wine, thyme, rosemary, and garlic to the pot, stirring to combine.
Scrape the bottom of the pot to deglaze and incorporate all the flavors.
Return the beef to the pot, cover, and roast in the oven for 2 hours.
Turn the beef halfway through cooking for even flavor distribution.
Add the carrots, potatoes, and parsnips to the pot, ensuring they are submerged in the liquid. Continue roasting for another hour.
Cut the vegetables into uniform pieces for even cooking.
Remove the beef and vegetables from the pot and keep warm. Mix the cornstarch with a small amount of water and whisk it into the cooking liquid to thicken.
Simmer the liquid while stirring to achieve the desired consistency.
Serve the beef sliced with the vegetables on the side, drizzled with the gravy.
Garnish with fresh rosemary for a touch of elegance.
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