Ultimate Pot Roast

• 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
• 2 teaspoons pepper
• 2 teaspoons salt, divided
• 2 tablespoons canola oil
• 2 medium onions, cut into 1-inch pieces
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup dry red wine or reduced-sodium beef broth
• 2 cups reduced-sodium beef broth
• 1 pound small red potatoes, quartered
• 4 medium parsnips, peeled and cut into 2-inch pieces
• 6 medium carrots, cut into 2-inch pieces
• 1 tablespoon red wine vinegar
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste

1. Preheat oven to 325u0b0. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan.
2. Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer.
3. Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours.
4. Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste.
5. Remove string from roast. Serve with vegetables and sauce.

chuck roast, pepper, salt, canola oil, onions, celery, garlic, tomato paste, thyme, bay leaves, red wine, beef broth, red potatoes, parsnips, carrots, red wine vinegar, parsley, salt

Taken from www.tasteofhome.com/recipes/ultimate-pot-roast/ (may not work)