We actually made this pot roast earlier in the summer. Yes, it was probably around 90 degrees the day we made it, but that didn’t stop our taste buds from wanting to eat pot roast. However, now seemed like a more appropriate time to post the recipe since it is getting a little cooler out. I am excited that it is starting to feel like Fall! Fall is definitely my favorite season. I love being able to walk my dog without worrying about him overheating, wearing sweaters, making soups, stews, and roasts, going apple picking, smelling the fall air… I’m happy just thinking about all of the things fall brings!
Before making this roast I had never cooked with parsnips, but I’m glad I finally did! Parsnips are root vegetables that are related to carrots. They look like carrots but are a bit more waxy, like potatoes. They become very tender when cooked in a crock pot and have an earthier, sweeter taste than carrots.
There are so many variations on the traditional pot roast, but this is our favorite. It will fill you up and keep you warm this fall and winter. We hope you like it as much as we do!
2-3 lb beef chuck shoulder
1 c red wine
1 c beef broth or stock (I use Trader Joe’s beef broth)
1 diced onion
1 T dried thyme
1 T minced garlic
1 lb carrots, peeled and cut into large chunks
1 lb parsnips, peeled and cut into large chunks
Rub the roast with salt and pepper. Place in a crockpot along with the red wine, beef broth, onion, thyme, garlic, and a little more salt and pepper. Cook on low for 8-10 hours. *2-3 hours before you plan to eat, add the carrots and parsnips.