Pot Roast With Winter Vegetables

Make this hearty pot roast with grass-fed beef and local vegetables for maximum nutritional benefits. Jennifer McGruther

Serves 6

• 2 tablespoons salted butter
• 3 pounds beef eye-of-round roast
• 1 medium yellow onion, quartered
• 1 teaspoon fine sea salt
• 1/2 teaspoon cracked black pepper
• 1 bunch fresh thyme
• 1 1/2 cups red wine
• 1 cup beef bone broth
• 5 carrots, peeled and chopped into bite-sized pieces
• 3 medium parsnips, peeled and chopped into bite-sized pieces
• 1 medium celery root (celeriac), peeled and chopped into bite-sized pieces
• 1/2 cup chopped flat-leaf parsley

Preheat the oven to 325 degrees F.

Melt the butter in a Dutch oven over medium heat. Gently brown the roast in the butter on all sides. Turn off the heat and remove the meat from the pot.

Scatter the onion quarters on the bottom of the pan, sprinkle with salt and pepper, and set the roast on top of the onions. Gently lay the thyme over the meat and pour in the red wine and beef bone broth. Cover the pot, transfer to the oven, and roast for 1 hour and 30 minutes.

Add the carrots, parsnips, and celery root to the pot, cover again, and continue roasting for an additional 30 minutes, or until the meat is tender and the vegetables are cooked through.

Pluck out the thyme to discard, scatter chopped parsley over the roast, and serve warm.

Store any leftovers in a tightly sealed container in the fridge for up to 5 days.