Big-Batch Pot Roast With Mushrooms, Carrots & Parsnips

For meal prep or a large family dinner.

Big-Batch Pot Roast With Mushrooms, Carrots & Parsnips
3 1/2 lb Chuck eye roast (or chuck pot poast or chuck roll roast)
3 tbsp Olive oil
Kosher salt, to taste
Black pepper, to taste
1 Yellow onion, sliced
4 Garlic cloves, sliced
3 tbsp Tomato paste
2 cups Red wine
1 Small can of tomato puree
1 cup Water
8-10 Cremini mushrooms, halved
3 Thyme sprigs
1 Bay leaf
4 Young carrots, peeled & stems removed
2 Small parsnips, peeled & quartered lengthwise

Preheat the oven to 325 degrees F. Remove the beef from the fridge and let rest.

Place a large Dutch oven over medium high heat and when hot add 2 tablespoons of the olive oil. Season the beef liberally with salt and pepper and place in the oil. Sear on both sides until very well browned, about 3 to 4 minutes per side. Remove the beef and let rest on a plate. Reduce the heat to medium.

Drain any excess grease from the pot and add the remaining tablespoon of oil. Add the onion and garlic and cook until translucent. Season with a little more salt and pepper and stir in the tomato paste. Pour in the wine and let reduce by half.

Add the tomato puree and the water and place the beef back into the pot along with any juices left on the plate. Bring to a simmer and add the mushrooms, thyme, and bay leaves. Add more salt if necessary and tuck the carrots and parsnips around the beef. Bring to a simmer.

Cover and transfer to the oven. Cook for 2 ½ to 3 hours until the beef is fork tender.

Serve with mashed potatoes or your other favorite side.

Have a large family to feed or want a delicious meal you can save and eat the whole week? This big-patch pot roast is perfect for any brood or meal-prep session. Packed with mushrooms, carrots and parsnips and flavored with tomato, red wine, garlic and thyme, this recipe will fill you with both food and comfort.