Cumin-Crusted Pot Roast With Sweet Potatoes And Par

Name: Cumin-Crusted Pot Roast With Sweet Potatoes And Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons instant minced onion; 1 tablespoon cumin seeds; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon freshly ground black pepper; 1 1/4 teaspoons salt, divided; 3 pounds boneless chuck roast, trimmed; Cooking spray; 4 small onions, each cut into 8 wedges; 4 garlic cloves, thinly sliced; 2 tablespoons balsamic vinegar; 1 (14-ounce) can fat-free, less-sodium beef broth; 1 (14.5-ounce) can diced tomatoes, drained; 3 cups (1/2-inch) cubed peeled sweet potatoes; 2 cups chopped peeled parsnips; 2 cups (1/2-inch) pieces green bell pepper; 1/3 cup chopped fresh parsley

Servings: persons

1 1/2 tablespoons instant minced onion
1 tablespoon cumin seeds
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 1/4 teaspoons salt, divided
3 pounds boneless chuck roast, trimmed
Cooking spray
4 small onions, each cut into 8 wedges
4 garlic cloves, thinly sliced
2 tablespoons balsamic vinegar
1 (14-ounce) can fat-free, less-sodium beef broth
1 (14.5-ounce) can diced tomatoes, drained
3 cups (1/2-inch) cubed peeled sweet potatoes
2 cups chopped peeled parsnips
2 cups (1/2-inch) pieces green bell pepper
1/3 cup chopped fresh parsley

1
Preheat oven to 350u00b0.
2
Combine first 5 ingredients in a spice or coffee grinder; process until finely ground. Stir in 1/2 teaspoon salt. Lightly coat roast with cooking spray; rub spice mixture over roast.
3
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add roast to pan, and cook for 6 minutes, turning to brown on all sides. Remove roast from pan. Add onions to pan; saute 3 minutes or until lightly browned. Add garlic, and saute for 1 minute. Add balsamic vinegar, beef broth, and diced tomatoes; bring to a boil. Return roast to pan; cover. Bake at 350u00b0 for 2 hours, turning roast after 1 hour.
4
Add potatoes, parsnips, and bell pepper to pan; cover and bake an additional 1 hour or until vegetables are tender. Remove roast from pan, and let stand for 15 minutes. Shred meat with 2 forks. Stir remaining 3/4 teaspoon salt and parsley into vegetable mixture. Serve roast with vegetable mixture and cooking liquid.

400

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 17 ingredients. The key ingredients include: 1 1/2 tablespoons instant minced onion, 1 tablespoon cumin seeds, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and more.

Yes, Cumin-Crusted Pot Roast With Sweet Potatoes And Parsnips falls under the Meat & Poultry 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!

Cumin-Crusted Pot Roast With Sweet Potatoes And Parsnips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions