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
- 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
MethodCut 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
- Iron 29.0
- Folate 21.0
- Calcium 8.0
- Vitamin A 34.0
- Vitamin C 38.0