Beef Pot Roast With Root Vegetables
Rich in flavor, this homey comfort food gets a healthy makeover in this pot roast recipe with root vegetables. This recipe replaces traditional beef chuck with leaner bottom round roast and replaced potatoes with parsnips and turnips that get sweeter and velvety soft as they cook. Pot roast makes a hearty dinner for the whole family, and even better, provides plenty of leftovers (try them in tacos!).
- 1 tsp. olive oil
- 2 lb. raw lean beef bottom round roast, boneless, trimmed of excess fat
- ½ tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- 1 cup low-sodium organic beef broth (or vegetable broth)
- 2 medium onions, cut into eighths
- 4 cloves garlic, coarsely chopped
- 2 fresh thyme sprigs
- 1 bay leaf
- 2 medium carrots, cut in half lengthwise and cut into 2-inch pieces
- 2 medium parsnips, cut in half lengthwise and cut into 2-inch pieces
- 2 medium turnips, peeled, cut into eighths
Preheat oven to 350° F.
Heat oil in large oven proof saucepot (or Dutch oven) over medium-high heat.
Season beef with salt and pepper.
Add beef to saucepot; cook for 3 to 4 minutes on each side, or until browned.
Add broth; cook, stirring frequently, for 2 to 3 minutes, loosening browned meat from the bottom of the pan.
Add onions, garlic, thyme, and bay leaf; cook, stirring frequently, for 2 to 3 minutes. Cover saucepot. Bake for 45 minutes.
Turn beef over. Add carrots, parsnips, and turnips. Bake for 40 to 50 minutes, or until meat and vegetables are tender.
Nutritional Information (per serving):
Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 90 mg
Sodium: 367 mg
Carbohydrates: 14 g
Fiber: 3 g
Sugars: 6 g
Protein: 36 g