Pot Roast and Root Vegetables
Ingredients
- 2 tbsp. all-purpose flour
- 1/2 c. dry red wine
- 2 tbsp. tomato paste
- 1 tbsp. low-sodium beef bouillon base
- 2 tsp. Worcestershire sauce
- 2 large carrots, cut into 2-inch pieces
- 1 large onion, chopped
- 1 medium rutabaga (about 12 oz), cut into 2-inch. pieces
- 12 oz. small yellow new potatoes (about 10)
- 2 sprigs fresh rosemary
- 1 1/2 lb. beef round roast, tied with string
- kosher salt
- Black pepper
- Chopped fresh parsley, for serving
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