Pot Roast with Carrots and Parsnips

The “She Cooks” portion of our show had to go out of town for a few days.  Pot roast was requested, so “He Cleans” could “clean up” the leftovers while she was gone.

There are not too many things simpler to cook than pot roast – it has few ingredients, you can cook it in one pot, there’s not very much hands-on time, and it is almost impossible to mess it up.  On top of that, it is one of the great comfort foods with fork-tender stands of beef, a warming broth, and velvety soft vegetables!


  • 3-4 pound chuck roast (preferably grass-fed beef)
  • Kosher salt and freshly ground black pepper
  • A few dashes of steak seasoning or beef rub (I used Dizzy Pig Cow Lick Steak Rub on this roast)
  • Olive oil and/or beef tallow
  • 2 sweet onions, halved lengthwise and sliced thinly cross-wise
  • 3-4 cloves garlic, chopped fine
  • 3-4 cups of beef broth (I use beef concentrate diluted with water)
  • 3-4 carrots, cut into similar sized pieces
  • 2-3 parsnips, cut into similar sized pieces (optional)

Preheat oven to 350F.  Generously rub the roast all over with salt, pepper, and steak rub.  (You may want to omit or limit salt if your steak seasoning and/or beef broth contain salt.)

Heat oil/tallow over medium-high heat in an oven-proof Dutch oven that can hold the roast.  Deeply sear the roast on both sides until well browned.  Remove roast from pan and set aside.

Add onions to hot oil and saute for several minutes, stirring, until onions are tender.  Add garlic and saute for about 1 minute.

Pour in ~3 cups of broth and stir, making sure that all the bits on the bottom of the pan are loosened.  Add roast back to the pan.  Add sufficient broth to cover about 2/3 of the roast.  Bring back to a simmer, cover, and place the roast into the oven.

Braise for around 2 1/2 to 3 hours, until the meat can be separated easily using a fork.  Add the carrots and parsnips, and return to oven for 30-45 minutes until vegetables are tender.  During the last 15 minutes, partially uncover the roast to allow the broth to reduce a little.

Allow to cool for at least 10 minutes or you might burn yourself trying to eat it!

[Alternative method:  Roast can also be cooked in a slow cooker.  Do not omit the steps for searing the roast and cooking the onions and garlic, however, since those steps are vital to developing the deep flavors!  Place cooked onions in the slow cooker, add the roast to the top, and add the broth accordingly.  Cook on high for approximately 5 hours, then add vegetables and cook for an additional hour.]

Dunno about you but after this magical pot roast, all I want to do is relax with a glass of wine and hear something nice…and nice we got! First up is Charlie Parker with Strings. This material from Bird’s latter days sometimes gets short shift compared to his groundbreaking and defining early work, but what he can do with a standard is just wonderful.

Ballads by Dexter Gordon collects some of the master saxophonists mellowest moments, and what a treat it is. “Body and Soul”, “Darn that Dream” and more, this is just sublime stuff.


3 thoughts on “Pot Roast with Carrots and Parsnips

  1. Thank you both for your comments! Pot Roast is one of our favorites too! It is also great served with some mashed cauliflower….yum!

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