Root Vegetable Pot Roast Recipe

Root Vegetable Pot Roast    Recipe
Root Vegetable Pot Roast Recipe photo by Taste of Home
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Root Vegetable Pot Roast Recipe

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During the hectic holiday season, I make this roast a lot. We've scarfed it down before and after shopping and while wrapping presents. Root vegetables and roast beef make everyone feel cozy and calm. —Pat Dazis, Charlotte, North Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 7 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 7 hours

Ingredients

  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 2 chai black tea bags
  • 2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes
  • 2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces
  • 4 medium carrots, cut into 1/2-inch pieces
  • 2 medium parsnips, peeled and cut into 1/2-inch pieces
  • 1 large onion, cut into 1-inch wedges
  • 2 celery ribs, cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 1 boneless beef chuck roast (about 3 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium lemon, thinly sliced
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Directions

In a small saucepan, bring broth to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker.
In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place over vegetables; pour tea-steeped broth over top. Sprinkle roast with salt and pepper; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours.
Discard lemon. Remove roast and vegetables from slow cooker; keep warm.
Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables. Yield: 8 servings.


Test Kitchen Tips
  • The flavor of chai tea varies quite a bit by brand. We tested this recipe with Twinings, and it added a subtle spiced flavor.
  • If you want stronger chai flavor, use more tea bags rather than steeping longer. Too much steeping can turn the flavor bitter.
  • For lump-free gravy, be sure to mix the cornstarch and water until smooth. If you start with lumps, you'll end up with lumps!
  • Originally published as Root Vegetable Pot Roast in Simple & Delicious October/November 2017

    Nutritional Facts

    1 serving: 421 calories, 18g fat (7g saturated fat), 112mg cholesterol, 523mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 36g protein.

    • 1 can (14-1/2 ounces) reduced-sodium beef broth
    • 2 chai black tea bags
    • 2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes
    • 2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces
    • 4 medium carrots, cut into 1/2-inch pieces
    • 2 medium parsnips, peeled and cut into 1/2-inch pieces
    • 1 large onion, cut into 1-inch wedges
    • 2 celery ribs, cut into 1/2-inch pieces
    • 1 tablespoon olive oil
    • 1 boneless beef chuck roast (about 3 pounds)
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 medium lemon, thinly sliced
    • 3 tablespoons cornstarch
    • 3 tablespoons cold water
    1. In a small saucepan, bring broth to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker.
    2. In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place over vegetables; pour tea-steeped broth over top. Sprinkle roast with salt and pepper; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours.
    3. Discard lemon. Remove roast and vegetables from slow cooker; keep warm.
    4. Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables. Yield: 8 servings.


    Test Kitchen Tips
  • The flavor of chai tea varies quite a bit by brand. We tested this recipe with Twinings, and it added a subtle spiced flavor.
  • If you want stronger chai flavor, use more tea bags rather than steeping longer. Too much steeping can turn the flavor bitter.
  • For lump-free gravy, be sure to mix the cornstarch and water until smooth. If you start with lumps, you'll end up with lumps!
  • Originally published as Root Vegetable Pot Roast in Simple & Delicious October/November 2017

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