SERVES 6
Sweet potatoes are a fabulous replacement for the white ones that usually grace the monolithic cuts of beef. Here, the pot roast cooks in a large amount of liquid, almost creating a stew. Serve the melt-in-your-mouth beef in a bowl with the juices and vegetables.
1 (3–4-pound) beef pot roast
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 (14.5-ounce) can low-sodium beef broth
1 cup red wine
1 large onion, diced
1 carrot, peeled and cut into 1-inch coins
2 garlic cloves, chopped
1 cinnamon stick
3 large sweet potatoes, peeled and diced into 1-inch cubes
1 (10-ounce) package frozen peas
Juice of ½ lemon
½ cup chopped parsley leaves
¼ cup chopped rosemary and/or thyme leaves
1. Rinse the roast under cold running water and pat dry with paper towels. Roll the roast in pepper on all sides.
2. Heat the oil in a large stockpot over medium-high heat. Cook the roast, turning every few minutes, until browned on all sides, about 8 minutes. Remove the pot from the heat.
3. Pour the broth and wine over the beef. Add the onion, carrot, garlic, and cinnamon stick to the pot and enough water to cover the meat. Bring to a boil over high heat, then reduce the heat to medium and simmer for 3 hours, adding more water or broth as needed.
4. Add the sweet potatoes and simmer for 30 minutes. Add the peas and cook for 10 minutes.
5. Remove the pan from the heat. Stir in the lemon juice, parsley, and rosemary. Transfer the roast to a deep platter and spoon the vegetables and liquid around it. Serve immediately.