Pot Roast with Parsnips, Turnips and Pearl Onions

Pot Roast with Parsnips, Turnips and Pearl Onions 150 Author: Canadian Living Credits: Pot Roast with Parsnips, Turnips and Pearl Onions 150

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

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: April 2009

Ingredients

  • 2 parsnips peeled
  • 2 carrots peeled
  • 2 white turnips peeled
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 lbs boneless beef pot roast (such as top and bottom blade or cross rib)
  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 3 cloves garlic sliced
  • 1 cup sodium-reduced beef broth
  • 1 can whole tomatoes drained
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon butter
  • 1 pkg (10 oz/300 g) pearl onion peeled

Method

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.

Nutritional facts Per each of 10 servings: about

  • Sodium 420 mg
  • Protein 30 g
  • Calories 354.0
  • Total fat 18 g
  • Cholesterol 83 mg
  • Saturated fat 7 g
  • Total carbohydrate 19 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 34.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pot Roast with Parsnips, Turnips and Pearl Onions

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