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

Ingredients

  • 1 beef oven roast (2–3 lb)
  • 1 tablespoon Montreal steak seasoning
  • 4 cups reduced-sodium beef stock (or broth)
  • 1 cup sweet onions, sliced
  • 1 lb sweet potatoes, peeled and cubed (2-inch pieces)
  • 1 lb parsnips, peeled and cubed (2-inch pieces)
  • 1 cup baby carrots

Steps

    1. Season beef with seasoning; place in large stockpot with stock and onions. Cover and cook 1 ½ hours on medium-low.
    2. Peel and cut potatoes and parsnips into 2-inch cubes. Add carrots, potatoes, and parsnips to pot; cook 1 more hour, until meat is tender and 145°F.
Other Preparation Methods
    • Bake: Preheat oven to 350°F. Season 2–3 lb beef roast with 1 teaspoon salt, ½ teaspoon pepper, and 2 teaspoons chopped garlic. Place roast on roasting rack with 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.

Amount per ⅛ recipe serving: Calories 330, Total Fat 8g, Sat Fat 3g, Trans Fat 0g, Chol 95mg, Sodium 420mg, Total Carb 23g, Fiber 4g, Sugars 7g, Protein 40g, Calc 6%, Vitamin A 220%, Vitamin C 25%, Iron 20%