Large Dutch oven or Large pot
Medium mixing bowl
Read through the entire recipe before getting started. Preheat oven to 350ºF and wash and dry all produce. Trim and halve cremini mushrooms. Cut skin-on parsnips, potatoes, carrots and celery into 2" pieces. Trim ends and peel shallot, then halve. Smash garlic with the flat part of your knife. In a medium bowl, whisk beef broth base with 2 cups warm water. Remove beef from package. Rinse and pat dry.
In a large Dutch oven or pot, heat 2 Tbsp. oil until shimmering. Season beef with a pinch of salt and pepper on both sides. Sear beef over high heat turning until browned all over, 6-8 min. If oil begins to smoke, reduce heat to medium-high. Transfer beef to a plate and reduce heat to medium. Do not clean pot.
Add butter, vegetables, rosemary and bay leaf to pot. Cook, stirring occasionally, until beginning to brown, 4-5 min.
Add tomato paste and cook until the tomato paste deepens in color and begins to caramelize, 2-3 min. Add red cooking wine to deglaze pot, scraping the fond with a sturdy spatula. Cook, stirring occasionally, until sauce begins to thicken, 5-6 min.
Add beef and beef broth to Dutch oven and bring to a simmer. Cover and transfer to oven. Bake for at least 40-45 min, or until beef and vegetables are very tender.
Note: After 40-45 min, if your beef isn't tender place Dutch oven back in oven for an additional 15 min.
Pro-tip: For any pot roast, the longer you bake the better. So, feel free to grab a glass of wine and engage in good conversation!
Discard rosemary sprig and bay leaf. Plate in pot or divide pot roast between two bowls. Enjoy!