Pot Roast With Root Vegetables Recipe

Name: Pot Roast With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3-pound) boneless beef eye-of-round roast; Vegetable cooking spray; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 cup canned no-salt-added beef broth, undiluted; 8 medium carrots, scraped and cut in half crosswise; 8 medium parsnips, scraped and cut in half crosswise; 4 medium turnips, quartered; 1 large onion, cut into wedges; 1 cup nonfat sour cream; 2 tablespoons prepared horseradish; Fresh rosemary sprigs (optional)

Servings: persons

1 (3-pound) boneless beef eye-of-round roast
Vegetable cooking spray
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup canned no-salt-added beef broth, undiluted
8 medium carrots, scraped and cut in half crosswise
8 medium parsnips, scraped and cut in half crosswise
4 medium turnips, quartered
1 large onion, cut into wedges
1 cup nonfat sour cream
2 tablespoons prepared horseradish
Fresh rosemary sprigs (optional)

1
Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat, and cook until browned on all sides; sprinkle with garlic, salt, and pepper. Pour broth over meat; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add carrot and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until meat and vegetables are tender.
2
Combine sour cream and horseradish; set aside.
3
Transfer meat to a serving platter. Arrange vegetables around roast. Let meat stand 10 minutes before slicing. Serve with sour cream mixture. Garnish with rosemary sprigs, if desired.

260

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 13 ingredients. The key ingredients include: 1 (3-pound) boneless beef eye-of-round roast, Vegetable cooking spray, 2 cloves garlic, minced, 1 teaspoon salt, and more.

Yes, Pot Roast With Root Vegetables 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.

Pot Roast With Root Vegetables

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