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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 sweet onion
  • 1 beef roast (2–3 lb)
  • 1 tablespoon steak seasoning
  • 4 cups reduced-sodium beef stock (or broth)
  • 1 lb sweet potatoes
  • 1 lb parsnips
  • 1 cup baby carrots
Steps
  1. Slice onion. Coat beef with seasoning; place in large stockpot (wash hands). Add stock and onions; cover and cook 1 ½ hours on medium-low.
  2. Peel potatoes and parsnips and cut into 2-inch cubes. Add carrots, potatoes, and parsnips to pot; cook 1 more hour until meat is tender and 145°F. Serve.
Other Preparation Methods
    • Bake: Preheat oven to 350°F. Season 2–3 lb beef roast with 1 teaspoon kosher salt, ½ teaspoon pepper, and 2 teaspoons chopped garlic. Place roast 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.

Amount per ⅛ recipe serving: Calories 330, Total Fat 8g, Sat Fat 3g, Trans Fat 0g, Chol 95mg, Sodium 440mg, Total Carb 23g, Fiber 4g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 40g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 15%