Dad’s Sunday Pot Roast

We were at a party recently and were part of a discussion on food.  We talked about foods that are no longer in vogue.  At the top of the list was pot roast.  People wondered why no one ever made it anymore.  Our opinions varied from lack of time to not being very healthy and that beef can be expensive.  That is why I decided that I needed to do a Sunday pot roast.
Let face it, a 4 pound roast can be a 4 to 5 hour process.  So here is something to take you back to yesteryear and have an old fashion dinner that will take you to old time Sunday dinners.  Hope you like it.
4 pound chuck roast
1 cup red wine
1 cup low sodium beef broth
2 yellow onions
4 cloves garlic
1 sprig thyme
1 spring rosemary
8 carrots
4 parsnips
1 pound baby potatoes
Salt and pepper
Preheat oven to 325
Salt and pepper roast  on each side
Heat a heavy skillet to medium then add oil
Brown each side of roast
Place onions and garlic in roasting pan
Place roast in a roasting pan
Add wine
Add thyme, rosemary and beef stock
Place roast in pan
Cover and place in 325 oven
Let roast cook for 2 hours
Add peeled carrots and parsnips and cover
Cook for 1 hour
Add potatoes
Cook for 1 1/2 hours until the potatoes are fork tender
The roast should be internal 205 degrees or you can cut it with a fork.(Dad never used a thermometer)
Remove the roast from the oven and let rest for 15 minutes before cutting
Place veggies on serving tray
If you want gravy,
mix two tablespoons of water and corn starch
Remove roast from pan
Strain the herbs and leftover pieces from pan
Add liquid back to pan
Place roasting pan with remaining liquid on burner
Bring liquid to a boil; add cornstarch and water and mix with a whisk until thick (My Dad always used milk and flour, but I never have gotten that right)
pot roast 1
pot roast 5
pot roast 4
pot roast 2

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