Pot Roast with Root Vegetables

Name: Pot Roast with Root Vegetables
Ingredients: 1 , chuck-eye roast (about 3 1/2 pounds), boneless; , Salt and ground black pepper; 2 tablespoon, vegetable oil; 1 , medium onion, chopped medium; 1 , small carrot, chopped medium; 1 small rib, celery, chopped medium; 2 medium cloves, garlic, minced; 2 teaspoons, granulated sugar; 1 cup, low-sodium chicken broth; 1 cup, low-sodium beef broth; 1 sprig, fresh thyme; 1 1/2 cups, water; 1/4 cup, dry red wine; 1 1/2 pounds, carrots (about 8 medium carrots), sliced 1/2 inch thick (about 3 cups); 1 1/2 pounds, small red potatoes, halved if larger than 1 1/2 inches in diameter (about 5 cups); 1 pound, large parsnips (about 5), sliced 1/2 inch thick (about 3 cups)

Main Courses
Vegetables
Beef
Roasts

Appears in Cook's Illustrated March/April 2002, America's Test Kitchen TV

We cooked more than 100 pounds of beef to find the answer to tender, moist, flavorful pot roast. What's the secret? Cook it until it is done—and then keep on cooking.

SERVES 6 to 8

TIME 4¼ to 4¾ hours

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