VEGETABLES TO GO WITH ROAST RECIPES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
• Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
• Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
• Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
• Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Steps:

• Preheat oven to 350 degrees F. Combine rosemary, salt, and pepper; rub half the mixture onto meat. Reserve remaining rosemary mixture. Place beef roast, fat side up, on a rack in a shallow roasting pan. Do not add any liquid. Do not cover. Insert a meat thermometer into center of roast. Roast, uncovered, for 1-1/2 to 2 hours or until thermometer registers 135 degrees F for medium rare, or 2 to 2-1/2 hours or until meat thermometer registers 150 degrees F for medium.
• Meanwhile, in a large Dutch oven cook sweet potatoes, turnips, and onions, covered, in boiling water for 3 minutes. Drain. Add garlic, olive oil or cooking oil, and remaining rosemary mixture to vegetables. Toss gently to combine. During last 45 minutes of roasting beef, arrange the vegetables around the meat.
• Remove roast from oven. Cover roast with foil; let stand 15 minutes before carving. (The meat's temperature will rise about 10 degrees F while standing.) Carve roast. Serve with roasted vegetables. Makes 8 main-dish servings, plus leftovers.