Pot Roast

Step 9 Add Carrots, Parsnips and Celery Root and Continue Cooking

At the end of this second round of roasting, you should see that the onions, shallots and garlic have formed a chunky sauce with the wine, stock and drippings from the meat. The volume of the roast should have decreased, but it should still remain moist and delicate when poked with your finger. If it looks as though it's drying out, than your tin foil is not forming a proper seal with the pan and steam is escaping from your roast too quickly as it cooks.

Peel and chop the carrots, parsnips and celery root into 1" cubes and add them into the mix.

If you prefer a slightly sweeter pot roast, add in the 1/2 cup of pitted and halved dried prunes at this point as well.

Adding in the potatoes and yams at this point is optional as well. Some people prefer a starchier pot roast, and others prefer a thinner more savory pot roast. Personally, I leave the potatoes out and prefer serving the pot roast along side some mashed potatoes.

Recover the pan with tinfoil and continue cooking an additional 1 - 1.5 hours until the vegetables have cooked and softened thoroughly.