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Braised Beef Roast with Root Vegetables
Recipes
Braised Beef Roast with Root Vegetables
8 servings
3 hours total (Active 30 minutes)

Ingredients

  • 1 large yellow onion
  • 2 tablespoons vegetable oil
  • 1 boneless beef roast (such as chuck, rump, or shoulder; 2–3 lb)
  • 2 tablespoons steak seasoning, divided
  • 4 cups unsalted beef stock (or broth)
  • 1 lb sweet (or red) potatoes
  • 1 lb parsnips
  • 1 cup baby carrots
  • 3 tablespoons cornstarch
  • ¼ cup water

Steps

    1. Slice onion. Preheat large Dutch oven (or heavy-bottom stockpot) on medium-high 2–3 minutes. Place oil in Dutch oven; coat roast with 1 tablespoon seasoning and add to Dutch oven (wash hands).
    2. Cook roast 2–3 minutes on each side until browned all over. Reduce heat to medium-low. Add stock and onions; cover and cook 1 ½ hours.
    3. Peel potatoes and parsnips if desired, then cut into 2-inch pieces. Add potatoes, parsnips, carrots and remaining seasoning to Dutch oven; cook 1 hour or until vegetables are tender and roast is 195°F ( for shredding).
    4. Whisk cornstarch and water until combined, then stir into Dutch oven; simmer 1 minute or until mixture thickens. Serve.
Other Preparation Methods
    • Bake: Preheat oven to 350°F. Season 1 boneless beef roast (such as chuck, rump, or shoulder; 2–3 lb) with 1 teaspoon kosher salt, ½ teaspoon pepper, and 2 teaspoons chopped garlic; place on roasting rack (wash hands). Add 2 large sliced leeks, 2 lb halved baby red potatoes, 2 teaspoons fresh thyme leaves, and 2 cups reduced-sodium beef broth. Bake 2 hours until meat is tender and 145°F.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅛ recipe serving: Calories 370, Total Fat 12g, Sat Fat 3.5g, Trans Fat 0g, Chol 95mg, Sodium 640mg, Total Carb 26g, Fiber 4g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 38g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 15%