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Root Vegetable Pot Roast

1 review
Total Time
Prep: 30 min. Cook: 7 hours

By Taste Of Home Editorial Team

Recipe by Pat Dazis, Charlotte, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

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

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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!
    • Test Kitchen Approved

    Root Vegetable Pot Roast

    1 review
    Prep Time 30 min
    Cook Time 7 hours
    Yield 8 servings

    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
    Text Ingredients

    Directions

    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 slices. Remove roast and vegetables from slow cooker; keep warm.
    4. Transfer cooking juices to a saucepan; skim off 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.

    Nutrition Facts

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

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