Ultimate Pot Roast Bob Evans

tasteofhome.com

Deena

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)

2 teaspoons pepper

2 teaspoons salt, divided

2 tablespoons canola oil

2 medium onions, cut into 1-inch pieces

2 celery ribs, chopped

3 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

2 bay leaves

1 cup dry red wine or reduced-sodium beef broth

2 cups reduced-sodium beef broth

1 pound small red potatoes, quartered

4 medium parsnips, peeled and cut into 2-inch pieces

6 medium carrots, cut into 2-inch pieces

1 tablespoon red wine vinegar

2 tablespoons minced fresh parsley

Salt and pepper to taste

Directions at tasteofhome.com

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