My favorite food part of winter is the one pot comfort meals. You know the ones. The ones that braise for hours creating layer on layer of flavor, making your house smell homey and warm.

I love throwing ingredients together and then just leaving them to make the best flavored versions of themselves.

You can eat this pot roast by itself, but i highly (highly) recommend making the parsnip and apple purée to serve underneath all that great broth.

Ingredients:

4 Tbsp evoo

3 lb boneless beef chuck roast

8 oz celery sticks, halved

3 small white onions, sliced

4 cups baby carrots

1 lb baby potatoes, halved

4 cloves of garlic, peeled and thinly sliced

2 Tbsp tomato paste

2 tsp salt

1 tsp course ground black pepper

3 sprigs rosemary

1/2 bunch thyme

1/2 bunch cilantro

2 cups white wine

8 cups beef broth

8 oz english peas

parsnip purée

4 cups chicken stock

4 cups water

8 parsnips, peeled and chopped

2 gala apples, peeled, cored, and chopped

1 clove garlic

1 tsp salt

1 cup cream

8 Tbsp butter

Instructions:

In a large dutch oven bring evoo to a shimmer over medium/high heat.

Once shimmering, brown roast on all sides. Remove from pan and set aside in another pan.

Add celery, onions and carrots to evoo. Sautée for 5 minutes.

Add tomato paste, salt and pepper, stirring to deglaze pan.

Add wine and beef broth to dutch oven. Add beef and any juices that have collected, back in. Bring to a boil.

Once boiling, reduce heat to a simmer. Cover. Let braise for 3 hours.

Remove lid. Add peas, stir, and remove from heat.

While pot roast is braising, prepare the parsnip puree.

In a large stock pot bring water and chicken stock to boil. Add parsnips and apples. Once parsnips are easily pierced with a fork, remove from heat. Reserve 2 cups of cooking liquid.

Add parsnips and apples, along with 1/2 cup cooking liquid, garlic, 1 tsp salt, 1 cup of cream, and butter. Purée until smooth, addition additional cooking liquid if needed.

Add a scoop of parsnip puree to a bowl, and top with pot roast, veggies, and broth.