Recipes
Braised Beef Roast with Root Vegetables
8 servings
3 hours total (Active 30 minutes)
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Ingredients
- 1 sweet onion
- 1 boneless beef roast (2–3 lb)
- 1 tablespoon steak seasoning
- 4 cups unsalted beef stock (or broth)
- 1 lb sweet potatoes
- 1 lb parsnips
- 1 cup baby carrots
Steps
- Slice onion. Coat beef with seasoning; place in large stockpot (wash hands). Add stock and onions; cover and cook on medium-low 1 ½ hours.
- Peel potatoes and parsnips and cut into 2-inch cubes. Add potatoes, parsnips, and carrots to pot; cook 1 more hour or until meat is tender and 145°F. Serve.
Other Preparation Methods
- Bake: Preheat oven to 350°F. Season 1 beef roast (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.
The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ⅛ recipe serving: Calories 320, Total Fat 8g, Sat Fat 3g, Trans Fat 0g, Chol 95mg, Sodium 370mg, Total Carb 23g, Fiber 4g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 38g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 15%