Pot Roast With Winter Vegetables

Beef and seasonal root vegetables are slow-roasted in red wine and perfumed with fragrant thyme for a richly flavored winter supper.

Make this hearty pot roast with grass-fed beef and local vegetables for maximum nutritional benefits. Jennifer McGruther

Serves 6

• 2 tablespoons salted butter
• 3 pounds beef eye-of-round roast
• 1 medium yellow onion, quartered
• 1 teaspoon fine sea salt
• 1/2 teaspoon cracked black pepper
• 1 bunch fresh thyme
• 1 1/2 cups red wine
• 1 cup beef bone broth
• 5 carrots, peeled and chopped into bite-sized pieces
• 3 medium parsnips, peeled and chopped into bite-sized pieces
• 1 medium celery root (celeriac), peeled and chopped into bite-sized pieces
• 1/2 cup chopped flat-leaf parsley

Preheat the oven to 325 degrees F.

Melt the butter in a Dutch oven over medium heat. Gently brown the roast in the butter on all sides. Turn off the heat and remove the meat from the pot.