Root Vegetable Pot Roast Recipe

Name: Root Vegetable Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14-1/2 ounces) reduced-sodium beef broth; 2 chai black tea bags; 2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes; 2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces; 4 medium carrots, cut into 1/2-inch pieces; 2 medium parsnips, peeled and cut into 1/2-inch pieces; 1 large onion, cut into 1-inch wedges; 2 celery ribs, cut into 1/2-inch pieces; 1 tablespoon olive oil; 1 boneless beef chuck roast (about 3 pounds); 1 teaspoon salt; 1/2 teaspoon pepper; 1 medium lemon, thinly sliced; 3 tablespoons cornstarch; 3 tablespoons cold water

Servings: persons

1 can (14-1/2 ounces) reduced-sodium beef broth
2 chai black tea bags
2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes
2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1 large onion, cut into 1-inch wedges
2 celery ribs, cut into 1/2-inch pieces
1 tablespoon olive oil
1 boneless beef chuck roast (about 3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 medium lemon, thinly sliced
3 tablespoons cornstarch
3 tablespoons cold water

1
In a small saucepan, bring broth to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker.
2
In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place over vegetables; pour tea-steeped broth over top. Sprinkle roast with salt and pepper; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours.
3
Discard lemon. Remove roast and vegetables from slow cooker; keep warm.
4
Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

232

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: 1 can (14-1/2 ounces) reduced-sodium beef broth, 2 chai black tea bags, 2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes, 2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces, and more.

Yes, Root Vegetable Pot Roast 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.

Root Vegetable Pot Roast

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