Braised Roast With Root Vegetables Recipe

Name: Braised Roast With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds beef roast, trimmed; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 teaspoons olive oil; 5 garlic cloves, crushed; 1 teaspoon allspice berries, crushed lightly; 1 teaspoon fennel seeds, crushed lightly; 1 cup dry red wine; 1 rosemary sprig; 1 bay leaf; 1/4 cup less-sodium beef broth; 2 medium onions, peeled and cut into 8 wedges; 1 1/2 cups carrot, peeled and cut into 1/2-inch pieces; 1 1/2 cups (1/2-inch) cubed peeled turnips; 1 1/2 cups fennel bulb, cut lengthwise into 12 wedges

Servings: persons

1 1/2 pounds beef roast, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
5 garlic cloves, crushed
1 teaspoon allspice berries, crushed lightly
1 teaspoon fennel seeds, crushed lightly
1 cup dry red wine
1 rosemary sprig
1 bay leaf
1/4 cup less-sodium beef broth
2 medium onions, peeled and cut into 8 wedges
1 1/2 cups carrot, peeled and cut into 1/2-inch pieces
1 1/2 cups (1/2-inch) cubed peeled turnips
1 1/2 cups fennel bulb, cut lengthwise into 12 wedges

1
Preheat oven to 325u00b0. Season beef with salt and pepper, and heat olive oil over medium-high heat. Sear beef thoroughly on all sides, about 5-6 minutes per side, until it is a deep, mahogany brown. Transfer the beef to a plate.
2
Add garlic to pan with allspice berries and fennel seeds, and saute for 1 minute to release fragrance. Pour in wine and scrape up bits left in the pan. Add rosemary, bay leaf, and beef broth, then add beef back to the pan and bring to a simmer. Top with onions. Cover tightly and transfer to oven.
3
Cook for 2 hours in oven. Remove pot, flip beef, and add remaining vegetables in with the meat. Cover again, and cook for an additional 45 minutes.
4
When beef is fork-tender, transfer meat to a cutting board and arrange vegetables on a large platter. Cover both with foil. Uncover pot and reduce juices on the stovetop over medium-high heat for 10 minutes, then transfer to a sauceboat. Slice roast thinly across the grain, and arrange on the platter. Serve sauce alongside beef and vegetables.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds beef roast, trimmed, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 2 teaspoons olive oil, and more.

Yes, Braised Roast With Root Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Roast With Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions