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Beef Pot Roast With Root Vegetables

Classic beef pot roast gets a healthy makeover in this delicious recipe.

Course Main Course
Cuisine American
Keyword beef pot roast
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings 8 servings
Calories 292 kcal
Author Kirsten Morningstar

Ingredients

  • 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

Instructions

  1. Preheat oven to 350° F.

  2. Heat oil in large oven-proof saucepot (or Dutch oven) over medium-high heat.

  3. Season beef with salt and pepper.
  4. Add beef to saucepot; cook for 3 to 4 minutes on each side, or until browned.
  5. Add broth; cook, stirring frequently, for 2 to 3 minutes, loosening browned meat from the bottom of the pan.
  6. Add onions, garlic, thyme, and bay leaf; cook, stirring frequently, for 2 to 3 minutes. Cover saucepot. Bake for 45 minutes.
  7. Turn beef over. Add carrots, parsnips, and turnips. Bake for 40 to 50 minutes, or until meat and vegetables are tender.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.