Pot Roast with Potatoes and Parsnips

Now that football season is over, I thought I would have a farewell "party" for beef. All season long I have  unapologetically tantalized my loved ones with steaks, roasts, burgers, etc...Now that I can see spring at the end of the tunnel, it's time to lighten things up. BUT FIRST POT ROAST!!!!!!

Prep Time: 5 minutes
Cook Time: 3 hours


Things You'll Need: 
5 Quart Dutch Oven

Ingredients:
3 lb Boneless Chuck Roast
2 Tbsp Olive Oil
Seasoned Salt
Garlic Powder
1 Large Onion coarsely chopped
2 Large Red Peppers coarsely chopped
1 14 - 15oz can of diced tomatoes
1 Cup Red Wine
1 Tsp Kosher Salt
3 Cloves Minced Garlic
1 Tbsp Fresh Basil, chopped
4 Sprigs Fresh Thyme
3 Large Russet Potatoes cut into 8 pieces each
3 Parsnips cut into to 10 pieces each



Preheat oven to 350 degrees
Preheat olive oil, in Dutch oven, over medium heat
Sprinkle seasoned salt and garlic powder on all sides of pot roast
Brown pot roast on all sides for a total of about 5 minutes
Remove roast from pan
Place onions, peppers and salt in pan. Stir and saute until tender.
Rub roast with garlic, making sure that you press garlic into the creases, and place in pan with wine, tomatoes, basil & thyme
Bring mixture to a boil and cover. Place in oven for 90 minutes
Meanwhile season potatoes and parsnips with ground pepper, salt and nutmeg.
Add potatoes and parsnips to Dutch oven and cook for an additional hour.
Remove from oven and ENJOY!