Root Vegetable Pot Roast
TOTAL TIME: Prep: 30 min. Cook: 7 hours
YIELD: 8 servings.
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
Ingredients
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1 can (14-1/2 ounces) reduced-sodium beef broth
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2 chai black tea bags
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2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes
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2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces
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4 medium carrots, cut into 1/2-inch pieces
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2 medium parsnips, peeled and cut into 1/2-inch pieces
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1 large onion, cut into 1-inch wedges
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2 celery ribs, cut into 1/2-inch pieces
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1 tablespoon olive oil
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1 boneless beef chuck roast (about 3 pounds)
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1 teaspoon salt
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1/2 teaspoon pepper
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1 medium lemon, thinly sliced
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3 tablespoons cornstarch
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3 tablespoons cold water
Directions
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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.
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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.
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3.
Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm.
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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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