Measurements

• 1 cup Beef Broth
• 3-4 lbs Beef Roast
• 4 Carrots
• 4 cloves Garlic
• 2 tbsp Olive Oil
• 3 Parsnips
• 1 tsp Pepper
• 4 Potatoes
• 1 cup Red Wine
• 2 sprigs Rosemary
• 1 tsp Salt
• 2 sprigs Thyme
• 3 Turnips
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 325°F (165°C).
• Heat the olive oil in a large oven-safe pot over medium-high heat.
• Season the beef roast with salt and pepper, then sear it in the pot until browned on all sides.
• Remove the roast and set aside.
• In the same pot, add the garlic and onion, sautéing until fragrant and translucent.
• Add the carrots, parsnips, turnips, and potatoes to the pot, stirring to combine.
• Pour in the beef broth and red wine, then add the rosemary and thyme.
• Return the beef roast to the pot, nestling it among the vegetables.
• Cover the pot with a lid and transfer it to the preheated oven.
• Cook for 3-4 hours, or until the beef is tender and the vegetables are cooked through.
• Remove the pot from the oven and let it rest for 10 minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.