Now that it’s fall, it’s time to turn the oven on and prepare a roast, the perfect comfort food. I’ve always liked to slowly roast beef with a variety of complimentary flavors. Recently, I’ve chosen to add parsnips, since they are now in season, and they add a nice tang to roast beef. The parsnips along with cranberries and carrots give it a sweet, rich flavor that goes well with a fresh herb salad, mashed potatoes, and green beans.
3 pound (approximately) chuck roast, sirloin round, or sirloin tip roast
2 T Red wine vinegar
2 T Worcestershire sauce
2 bay leaves
1-2 handfuls of washed cranberries
10-15 medium sized mushrooms
2 large carrots, peeled and cut into 1 ½ -2 inch lengths
2 medium parsnips, peeled, cut into 1-1 ½ inch lengths
Salt and pepper to taste
Enough water to fill 2 inches of bottom of pan
Brown the roast on at least 2 sides. I use a 3 ½ quart oval French oven. You can brown roast, then place in a tightly sealed roaster if stove-to-oven pan is not available. After browning, pour vinegar and Worcestershire sauce over the meat. Place bay leaves on top of meat, followed by salt and pepper, cranberries, mushrooms, parsnips, and carrots. Add water such that the first 2 inches of roast is submersed.
Cover roast and cook for 3 hours at 325 degrees F.
Enjoy the flavors and aromas wafting from your kitchen! Serve on a platter with vegetables arranged on and around meat.