Pot Roast with Parsnips, Turnips and Pearl Onions

By The Canadian Living Test Kitchen

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Pot Roast with Parsnips, Turnips and Pearl Onions
Photography by Jodi Pudge

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	354354 cal
pro	30 g30g pro
total fat	18 g18g total fat
sat. fat	7 g7g sat. fat
carb	19 g19g carb
fibre	4 g4g fibre
chol	83 mg83mg chol
sodium	420 mg420mg sodium
% RDI:	-
calcium	88 calcium
iron	2929 iron
vit A	3434 vit A
vit C	3838 vit C
folate	2121 folate

This economical cut cooks to tenderness in its own vegetable-dense gravy, and leftovers heat up well the next day.

Ingredients

2 large parsnips , peeled2 2large parsnipparsnips, peeled
2 large carrots , peeled2 2large carrotcarrots, peeled
2 white turnips , peeled2 2white turnipwhite turnips, peeled
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
3 3lb lbboneless beef pot roast, (such as top and bottom blade or cross rib)
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 large onion , diced1 1large oniononions, diced
3 cloves garlic , sliced3 3cloves garlic, sliced
1 cup sodium-reduced beef broth 1 1cup cupsodium-reduced beef broth
1 1can (28 oz/796 mL) can (28 oz/796 mL)whole tomatoes, drained
1/2 tsp dried marjoram 1/2 1/2tsp tspdried marjoram or dried thyme
2 bay leaves 2 2bay leafbay leaves
1 tbsp butter 1 1tbsp tbspbutter
1 1 pkg (10 oz/300 g) pkg (10 oz/300 g)pearl onionpearl 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.

Source : Canadian Living Magazine: April 2009