You can’t go wrong with Pot Roast….but for a minute I thought…..do I remember how to cook pot roast?  It's been so long. Back in the day, I used to make a Roast Beef dinner just about every Sunday, and after a few moments of thought, the memories came flooding back!
I used a 3 lb. Round sirloin roast (I used a Hormone Free/Antibiotic Free Beef)
2 Tblsp. Olive oil
2 Tblsp. butter
1 onion, sliced
18 crimini mushrooms-cut in half
2 large carrots – chopped into 2 inch pieces
2 large parsnips   chopped into 2 inch pieces
3 minced garlic cloves
handful of parsley
3 bunches fresh Thyme
2-3 inch sprig of Rosemary
2 large Bay leaves
1 to 1 ½ cups red wine
Beef stock (I used an organic store bought stock)
Salt and pepper
cornstarch
Preheat the oven – 275 – 300 degrees.
Heat up a heavy bottomed dutch oven medium high heat.  Drizzle in the olive oil and add butter.  Liberally salt and pepper the entire roast.  Place in the roast and sear on each side.  Remove, and set aside.  You may need to add in a little more oil or butter.  Add the sliced mushrooms, and brown.  Then add in the sliced onions stirring to brown.  Next add in the carrots and parsnips – stirring to lightly begin to brown, about 5 minutes.
Pour in the wine – to deglaze the pan, scraping up any brown bits and return the roast to the dutch oven.  Add in the herbs, and bay leaves, season with more salt and pepper.  Pour in the beef stock to come up half way on the roast.  My roast cooked about 3 hours – or cook until fall apart tender.  Remove the roast to a platter to rest, mix up a cornstarch slurry with some extra beef stock.  Return the dutch oven to medium heat….as it begins to simmer, slowly drizzle in the cornstarch slurry – whisking to achieve a good consistency.
We had this with Garlic mashed potatoes, and steamed broccoli.  Soo delicious,…..I always have to include a green vegetable…..a bit obsessive about my greens.  Plus the plate looks more colorful….gotta have that color!