Pot Roast with Root Vegetables Recipe
Ingredients
| 1 (3-pound) boneless beef eye-of-round roast | ||
| Vegetable cooking spray | ||
| Garlic | 2 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| 1 cup canned no-salt-added beef broth, undiluted | ||
| 8 medium carrots, scraped and cut in half crosswise | ||
| 8 medium parsnips, scraped and cut in half crosswise | ||
| Turnips | 4 Medium, quartered | |
| Onion | 1 Large, cut into wedges | |
| 1 cup nonfat sour cream | ||
| Prepared horseradish | 2 Tablespoon | |
Directions
Trim fat from roast.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add meat, and cook until browned on all sides; sprinkle with garlic, salt, and pepper.
Pour broth over meat; bring to a boil.
Cover, reduce heat, and simmer 1 hour and 45 minutes.
Add carrot and next 3 ingredients; bring to a boil.
Cover, reduce heat, and simmer 45 minutes or until meat and vegetables are tender.
Combine sour cream and horseradish; set aside.
Transfer meat to a serving platter.
Arrange vegetables around roast.
Let meat stand 10 minutes before slicing.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add meat, and cook until browned on all sides; sprinkle with garlic, salt, and pepper.
Pour broth over meat; bring to a boil.
Cover, reduce heat, and simmer 1 hour and 45 minutes.
Add carrot and next 3 ingredients; bring to a boil.
Cover, reduce heat, and simmer 45 minutes or until meat and vegetables are tender.
Combine sour cream and horseradish; set aside.
Transfer meat to a serving platter.
Arrange vegetables around roast.
Let meat stand 10 minutes before slicing.
Chef
