Beef Pot Roast is one of those comfort foods that delicious to tuck into on cold winter days. In this recipe, the dish gets a healthy makeover with a leaner cut of beer and the addition of more veggies. For this beef pot roast recipe, we replaced traditional beef chuck with leaner bottom round roast and replaced potatoes with parsnips and turnips that get sweeter and velvety soft as they cook.
Beef pot roast makes a hearty dinner for the whole family and provides plenty of leftovers to eat any way you like — try them in tacos!
Beef Pot Roast With Root Vegetables
Classic beef pot roast gets a healthy makeover in this delicious recipe.
- 1 tsp. olive oil
- 2 lb. raw lean beef bottom round roast boneless, trimmed of excess fat
- ½ tsp. sea salt or Himalayan salt
- ½ tsp. ground black pepper
- 1 cup low-sodium organic beef broth or vegetable broth
- 2 medium onions cut into eighths
- 4 cloves garlic coarsely chopped
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 medium carrots cut in half lengthwise and cut into 2-inch pieces
- 2 medium parsnips cut in half lengthwise and cut into 2-inch pieces
- 2 medium turnips peeled, cut into eighths
Preheat oven to 350° F.
Heat oil in large oven-proof saucepot (or Dutch oven) over medium-high heat.
Season beef with salt and pepper.
Add beef to saucepot; cook for 3 to 4 minutes on each side, or until browned.
Add broth; cook, stirring frequently, for 2 to 3 minutes, loosening browned meat from the bottom of the pan.
Add onions, garlic, thyme, and bay leaf; cook, stirring frequently, for 2 to 3 minutes. Cover saucepot. Bake for 45 minutes.
Turn beef over. Add carrots, parsnips, and turnips. Bake for 40 to 50 minutes, or until meat and vegetables are tender.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photo by Kirsten Morningstar