Cumin-Crusted Pot Roast With Sweet Potatoes And Parsnips Recipe

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.

No additional tips available.

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

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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.

Cumin-Crusted Pot Roast With Sweet Potatoes And Parsnips

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