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: 4 medium red potatoes, cut into 1-inch pieces; 2 carrots, peeled, quartered lengthwise; 2 parsnips, peeled, quartered lengthwise; 2 bay leaves; Salt and pepper; 1/2 teaspoon dry mustard; 2 teaspoons dried thyme; 3 tablespoons all-purpose flour; 3 pounds boneless chuck roast, trimmed; 2 tablespoons olive oil; 2 medium onions, peeled and cut into 8 wedges; 1 tablespoon tomato paste; 1 cup low-sodium beef broth; 2 tablespoons Worcestershire sauce; 1 tablespoon chopped parsley, optional

Servings: persons

4 medium red potatoes, cut into 1-inch pieces
2 carrots, peeled, quartered lengthwise
2 parsnips, peeled, quartered lengthwise
2 bay leaves
Salt and pepper
1/2 teaspoon dry mustard
2 teaspoons dried thyme
3 tablespoons all-purpose flour
3 pounds boneless chuck roast, trimmed
2 tablespoons olive oil
2 medium onions, peeled and cut into 8 wedges
1 tablespoon tomato paste
1 cup low-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon chopped parsley, optional

1
Place potatoes, carrots, parsnips and bay leaves into a 6-quart slow cooker. Season with salt and pepper.
2
Mix mustard, thyme, 1 Tbsp. flour and 1/2 tsp. each salt and pepper in a small bowl; rub mixture all over roast. Heat 1 Tbsp. oil in a large skillet over high heat and sear meat on all sides until browned, 2 to 3 minutes per side. Add to slow cooker, on top of vegetables.
3
Wipe out skillet and heat remaining oil over medium heat. Add onions; cook until translucent and beginning to brown, about 8 minutes. Stir in remaining flour and cook, stirring, for 1 minute. Add tomato paste and cook for 1 minute more. Slowly stir in beef broth and Worcestershire sauce; bring to a simmer. Cook until thickened, about 2 minutes.
4
Pour onion mixture into slow cooker. Cover and cook on low until meat is tender, about 8 hours. Slice meat and place on a platter; transfer vegetables using a slotted spoon. Discard bay leaves. Garnish with parsley, if desired. Serve immediately.

220

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 15 ingredients. The key ingredients include: 4 medium red potatoes, cut into 1-inch pieces, 2 carrots, peeled, quartered lengthwise, 2 parsnips, peeled, quartered lengthwise, 2 bay leaves, 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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