Best 2 Root Vegetable Pot Roast Recipes

Root vegetable pot roast is a hearty and flavorful dish that is perfect for a cold winter night. It is made with a variety of root vegetables, such as carrots, potatoes, turnips, and parsnips, and is braised in a flavorful broth until the vegetables are tender and the meat is fall-off-the-bone. This classic comfort food is easy to make and can be tailored to your own taste preferences. Whether you prefer a simple pot roast with just a few ingredients or a more complex dish with a variety of herbs and spices, there is a recipe out there that is sure to please everyone at the table.

Here are our top 2 tried and tested recipes!

ROOT VEGETABLE POT ROAST

Root Vegetable Pot Roast image

Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots turn this simple pot roast into a tender, flavorful main.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 boneless beef chuck roast (3 lb)
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups chopped onions
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 cup dry red wine
1/4 cup tomato paste
4 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1 1/4 lb rutabaga, peeled, cut into 1-inch cubes
1/2 lb parsnips, peeled, cut into 2-inch pieces
1/2 lb turnips, peeled, cut into 1-inch pieces
1/2 lb carrots, cut into 2-inch pieces

Steps:

Heat oven to 350°F. In 4-quart ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; cook 2 to 3 minutes on each side or until browned. Remove beef from Dutch oven; set aside.
Cook onions in drippings 5 to 8 minutes, stirring occasionally, until browned. Place beef on onions. In medium bowl, stir together broth, wine, tomato paste, garlic and thyme with whisk. Pour over beef and onions. Heat to simmering.
Cover; bake 1 hour 30 minutes. Arrange rutabaga, parsnips, turnips and carrots around beef. Cover; bake 1 hour longer or until beef and vegetables are tender. (Shred beef, using 2 forks, if desired.) Serve beef and vegetables with cooking liquid.

Nutrition Facts : Calories 460, Carbohydrate 21 g, Fat 1/2, Fiber 6 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg

ROOT VEGETABLE POT ROAST

Root Vegetable Pot Roast image

During the hectic holiday season, I make this roast a lot. We've scarfed it down before and after shopping, and while wrapping presents. Root vegetables and roast beef make everyone feel cozy and calm. -Pat Dazis, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Time 7h30m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 can (14-1/2 ounces) reduced-sodium beef broth
2 chai black tea bags
2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes
2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1 large onion, cut into 1-inch wedges
2 celery ribs, cut into 1/2-inch pieces
1 tablespoon olive oil
1 boneless beef chuck roast (about 3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 medium lemon, thinly sliced
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

In a small saucepan, bring broth to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker., In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place over vegetables; pour tea-steeped broth over top. Sprinkle roast with salt and pepper; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours., Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 421 calories, Fat 18g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 523mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 36g protein.

Tips:

Choose the right root vegetables: For the best flavor and texture, select firm, unblemished root vegetables. Look for carrots, parsnips, turnips, and potatoes that are about the same size so they cook evenly.
Brown the meat: Browning the meat before adding it to the pot roast helps to develop flavor and color. Be sure to brown the meat in a large pot or Dutch oven over medium-high heat until it is browned on all sides.
Use a good quality broth: The broth you use will make a big difference in the flavor of the pot roast. Choose a broth that is flavorful and has a rich body. You can use beef broth, chicken broth, or vegetable broth.
Add some herbs and spices: Herbs and spices will help to add flavor and depth to the pot roast. Common herbs and spices used in pot roast include rosemary, thyme, garlic, onion, and bay leaves.
Cook the pot roast low and slow: Pot roast is a dish that benefits from cooking low and slow. This allows the meat to become tender and the vegetables to cook through without becoming mushy. Cook the pot roast on low heat for at least 8 hours, or until the meat is fall-apart tender.

Conclusion:

Root vegetable pot roast is a hearty and flavorful dish that is perfect for a cold winter day. With its tender meat, flavorful vegetables, and rich gravy, this dish is sure to please everyone at the table. So next time you're looking for a comforting and delicious meal, give root vegetable pot roast a try.