Red Wine and Rosemary Pot Roast

Ingredients

• 1 boneless pot roast , about 3 lb/1.5 kg (such as top blade)
• ¾ tsp each of salt and pepper
• 2 tbsp vegetable oil
• 3 minced cloves of garlic
• 4 onions , quartered
• 1 cup beef stock
• 1 cup tomato juice
• + 8 more ingredients
• • 1 cup dry red wine
  • 2 tsp crumbled dried rosemary
  • 8 small red potatoes
  • 8 carrots
  • 2 large parsnips , cut in chunks
  • 1 acorn squash , cut in wedges (or 2 cups/500ml whole pattypan squash)
  • 3 tbsp all-purpose flour
  • 2 tbsp chopped fresh parsley

Sprinkle beef with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown beef all over. Transfer to plate. Reduce heat to medium and drain off fat; cook garlic and onions, stirring occasionally, until softened, about 4 minutes. Add stock, tomato juice, wine and rosemary, sti...

View full recipe at SpringPad