Herb-Stuffed Yankee Pot Roast With Root Vegetables

• FOR THE BEEF:
• 1 beef chuck pot roast (2 1/2-3 lb)
• 3 Tbsp. fresh thyme leaves
• 2 Tbsp. sliced garlic cloves
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 2 Tbsp. extra-virgin olive oil
• FOR THE SAUCE:
• 2 medium onions, diced
• 3 ribs celery, diced
• 2 medium carrots, diced
• 1 Tbsp. tomato paste
• 1/4 cup flour
• 1 cup dry red wine
• 2 cups low sodium beef broth
• 2 Tbsp Worcestershire sauce
• 1 tsp. Dijon mustard
• 1 bay leaf
• FOR THE VEGETABLES:
• 2 cups baby red potatoes
• 1 medium turnip, peeled and quartered
• 2 medium carrots, peeled and cut in 2 inch pieces
• 2 cups button mushrooms
• sprigs of fresh thyme

1. Preheat the oven to 325 F.
2. Trim exterior fat from roast. Using kitchen twine, tie roast around its circumference.
3. Combine Thyme, garlic, 1 tsp. salt, and 1/2 tsp pepper. Pat meat dry. Cut 1 inch deep slits into the meat with a paring knife; stuff with thyme mixture. Season roast well on both sides with salt and pepper.
4. Heat oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear roast on all sides until well browned, 8-10 minutes. Transfer roast to a platter
5. Saute onions, celery, and died carrots in the pan drippings, stirring often, until onions start to soften, about 5 minutes. Add tomato paste; stir until it starts to brown on bottom of the pot. Stir in flour.
6. Deglaze the pot with wine, scraping up any browned bits. Stir in broth; bring liquid to boil return seared roast to the pot. Cover pot, place in oven, and braise for 2 hours.
7. Remove pot from the oven. Transfer roast to a platter, Strain sauce, discarding the vegetables. Stir Worcestershire, Dijon mustard and bay leaf into sauce. Return sauce and roast to the pot.
8. Add potatoes, turnip and carrot pieces to the pot. Cover the pot; return roast to the oven and cook for 1 to 1 1/2 hours, until the meat is fork tender.
9. Add the mushrooms to the pot during the final 10 minutes of cooking. Transfer the roast and vegetables to a platter; using a fork, break meat into pieces. Bring sauce to a simmer; skim off and discard fat. Season sauce with salt and pepper.
10. To serve, spoon sauce over pot roast and vegetables; garnish with a sprig of thyme.

beef, beef chuck pot, thyme, garlic, kosher salt, ground black pepper, extravirgin olive oil, onions, celery, carrots, tomato paste, flour, red wine, beef broth, worcestershire sauce, mustard, bay leaf, baby red potatoes, carrots, button mushrooms, thyme

Taken from www.epicurious.com/recipes/member/views/herb-stuffed-yankee-pot-roast-with-root-vegetables-50119595 (may not work)