Best 2 Root Vegetable Pot Roast Recipes
Indulge in the hearty goodness of our flavorful root vegetable pot roast, a delectable dish that combines the rustic charm of a classic pot roast with the vibrant flavors of an array of root vegetables. This comforting one-pot meal showcases tender chunks of beef braised to perfection in a rich and savory broth, surrounded by a medley of roasted root vegetables that add a symphony of textures and flavors to every bite. With three tantalizing variations to choose from, including a traditional version, a tangy balsamic variation, and a spicy chipotle variation, this versatile recipe caters to a wide range of palates.
1. **Classic Pot Roast**: Experience the timeless flavors of the classic pot roast, featuring succulent beef simmered in a savory broth infused with aromatic vegetables and herbs. Root vegetables like carrots, parsnips, and turnips lend a delightful sweetness and earthy depth to the dish, while a rich gravy brings everything together for a satisfying and comforting meal.
2. **Balsamic Pot Roast**: Elevate the classic pot roast with a touch of tangy sweetness in the balsamic variation. Balsamic vinegar adds a luscious glaze to the beef, creating a delightful crust while infusing the broth with a rich and complex flavor profile. Roasted root vegetables like sweet potatoes and beets add a vibrant pop of color and a touch of natural sweetness to complement the tangy balsamic notes.
3. **Chipotle Pot Roast**: Embark on a culinary adventure with the spicy chipotle variation. Chipotle peppers bring a smoky heat to the pot roast, creating a flavorful and robust dish that is sure to tantalize your taste buds. Roasted root vegetables like poblano peppers and sweet potatoes add a smoky and subtly sweet dimension to the dish, while a hint of lime brightens up the flavors for a truly unique and satisfying experience.
No matter which variation you choose, our root vegetable pot roast is guaranteed to satisfy your cravings for a hearty and flavorful meal. Gather your ingredients, prepare your cooking pot, and let the enticing aromas of this delicious dish fill your kitchen as you create a culinary masterpiece that will be cherished by family and friends alike.
ROOT VEGETABLE POT ROAST
Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots turn this simple pot roast into a tender, flavorful main.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In 4-quart ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; cook 2 to 3 minutes on each side or until browned. Remove beef from Dutch oven; set aside.
- Cook onions in drippings 5 to 8 minutes, stirring occasionally, until browned. Place beef on onions. In medium bowl, stir together broth, wine, tomato paste, garlic and thyme with whisk. Pour over beef and onions. Heat to simmering.
- Cover; bake 1 hour 30 minutes. Arrange rutabaga, parsnips, turnips and carrots around beef. Cover; bake 1 hour longer or until beef and vegetables are tender. (Shred beef, using 2 forks, if desired.) Serve beef and vegetables with cooking liquid.
Nutrition Facts : Calories 460, Carbohydrate 21 g, Fat 1/2, Fiber 6 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg
ROOT VEGETABLE POT ROAST
During the hectic holiday season, I make this roast a lot. We've scarfed it down before and after shopping, and while wrapping presents. Root vegetables and roast beef make everyone feel cozy and calm. -Pat Dazis, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- 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., 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., Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm., 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.
Nutrition Facts : Calories 421 calories, Fat 18g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 523mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 36g protein.
Tips:
- Use a variety of root vegetables for a more flavorful pot roast.
- Browning the meat and vegetables before braising adds depth of flavor.
- Use a good quality beef broth for the best results.
- Cook the pot roast on low heat for several hours, or until the meat is fall-apart tender.
- Serve the pot roast with mashed potatoes, rice, or noodles.
Conclusion:
Root vegetable pot roast is a hearty and flavorful dish that is perfect for a cold winter night. It is also a great way to use up leftover vegetables. With a little planning, you can have a delicious and satisfying meal on the table in no time. So next time you are looking for a comforting and easy meal, give root vegetable pot roast a try.
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