Pot Roast with Parsnips, Turnips and Pearl Onions
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This economical cut cooks to tenderness in its own vegetable-dense gravy, and leftovers heat up well the next day.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 354 |
| pro | 30 g |
| total fat | 18 g |
| sat. fat | 7 g |
| carb | 19 g |
| fibre | 4 g |
| chol | 83 mg |
| sodium | 420 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 29% |
| vit A | 34% |
| vit C | 38% |
| folate | 21% |
Suggested Recipes
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2 each large parsnips and carrots, peeled
2 white turnips, peeled
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) each salt and pepper
3 lb (1.5 kg) boneless beef pot roast (such as top and bottom blade or cross rib)
2 tbsp (25 mL) vegetable oil
1 large onion, diced
3 cloves garlic, sliced
1 cup (250 mL) sodium-reduced beef broth
1 can (28 oz/796 mL) whole tomatoes, drained
1/2 tsp (2 mL) dried marjoram or thyme
2 bay leaves
1 tbsp (15 mL) butter
1 pkg (10 oz/300 g) pearl onions, peeled
Preparation:
Cut parsnips and carrots in half lengthwise; cut into 2-inch (5 cm) long pieces. Quarter turnips. Set aside.
In large bowl, combine flour, salt and pepper; dredge roast in flour mixture. In Dutch oven, heat half of the oil over medium-high heat; brown roast all over. Transfer to plate.
Add remaining oil to pan; cook onion and garlic over medium heat, stirring occasionally, until softened, about 4 minutes. Add broth, scraping up any brown bits. Add tomatoes, parsnips, carrots, turnips, marjoram and bay leaves.
Return beef and any accumulated juices to pan; bring to simmer. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once, for 2-1/2 hours.
Meanwhile, in skillet, melt butter over medium heat; cook pearl onions until tender and golden, about 10 minutes. Add to pot roast; cook, uncovered, until beef is tender, about 30 minutes. Discard bay leaves.
Transfer roast to cutting board and tent with foil; let stand for 10 minutes before thinly slicing across the grain. Serve with vegetables and sauce.
In large bowl, combine flour, salt and pepper; dredge roast in flour mixture. In Dutch oven, heat half of the oil over medium-high heat; brown roast all over. Transfer to plate.
Add remaining oil to pan; cook onion and garlic over medium heat, stirring occasionally, until softened, about 4 minutes. Add broth, scraping up any brown bits. Add tomatoes, parsnips, carrots, turnips, marjoram and bay leaves.
Return beef and any accumulated juices to pan; bring to simmer. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once, for 2-1/2 hours.
Meanwhile, in skillet, melt butter over medium heat; cook pearl onions until tender and golden, about 10 minutes. Add to pot roast; cook, uncovered, until beef is tender, about 30 minutes. Discard bay leaves.
Transfer roast to cutting board and tent with foil; let stand for 10 minutes before thinly slicing across the grain. Serve with vegetables and sauce.
Tags:
Source
Canadian Living Magazine: April 2009
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