Classic Pot Roast With Root Vegetables

1½ cups (350 ml) low-sodium beef or chicken broth 1 cup (235 ml) dry red wine 2 tbsp (32 g) tomato paste 1 tbsp (15 g) Dijon mustard 2 tsp Worcestershire sauce 1 tsp freshly ground black pepper, divided 8 small new cooking potatoes, halved 6 medium carrots, peeled and halved crosswise 4 small parsnips, peeled and halved crosswise


2 small onions, cut into ½-inch-thick (13 mm) wedges 2 sprigs fresh rosemary ¾ tsp kosher salt 1 (2 pounds or 907 g) chuck or rump roast, tied if desired Chopped fresh flat-leaf parsley, for serving, optional


Whisk together the broth, wine, tomato purée, mustard, Worcestershire, and a half teaspoon of the black pepper in a saucepan.

Toss together the potatoes, carrots, parsnips, onions, and rosemary in a cooking saucepan.

Season the beef with the remaining half teaspoon of black pepper and salt.

Place the beef within the cooking vessel atop the vegetables. Adjust the timer to 2 hours and 30 minutes and the temperature to 300°F (149°C) while covering with the lid and pressing the Roast button.

About 2 hours and 15 minutes, or until the beef is extremely tender. Select Cancel.

Eliminate and dispose of the rosemary. Thinly slice the beef after transferring it to a cutting board and removing the string, if applicable.