1tablespoonsalt, plus a little more for seasoning the vegetables
2-3tablespoonsextra virgin olive oil, plus a little extra for cooking the onion
1medium yellow onion, roughly chopped
2garlic cloves, chopped
6-8carrots, cut into 1 -inch chunks
2parsnips, cut into 1 -inch chunks
4medium sized potatoes, cut into quarters
3cupsbeef broth(use low sodium or unsalted)
3sprigs fresh thyme
3sprigs fresh rosemary
Remove silver skin on the roast: start at one end of the roast, poke a fork into the silver skin and then pick it up in your fingers in a pinching motion and cut underneath it to remove it, while pushing the blade of your knife away from you towards the other end of the meat.
In a small bowl, mix the salt, garlic salt, and paprika. Using your hands, pat the salt mixture on the roast. If your entire roast isn’t covered, add a little more salt. Next spoon the olive oil over the salted roast and pat it on so that the whole roast is covered in olive oil.
Place oiled/salted roast into a Dutch oven and sear it over high heat until it is brown on all sides (about 5 minutes). To brown the meat, simply let it sit for a few minutes on each side, don’t constantly flip it. Only use tongs or a spatula to flip your meat, don’t poke it with a fork.
Remove browned roast from the Dutch oven and let it rest on a plate. In the now empty Dutch oven, add a dash of oil, and add the onion. Cook until the onions start to become translucent, stirring occasionally (about 5 minutes) then add the garlic and stir, and then add the carrots, parsnips, and potatoes and a few dashes of salt. Cook for a few minutes until the vegetables start to brown a little (about 5 minutes).
Gently push the vegetables to the sides of the Dutch oven and nestle the roast in the middle. Pour beef broth over the meat and vegetables and place rosemary and thyme on top. Cover with a lid and cook on medium-low for 4 hours, or until the meat falls apart when touched with a fork.
To serve, remove a few vegetables from the pot and desired amount of meat. I just leave the herb stalks in the pot until I’m done serving, then I remove them. Enjoy!
Nutrition information is based on a 4 lb. roast with vegetables.