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Braised Oven Roast with Root Vegetables

Braised Oven Roast with Root Vegetables
Total Time:
3 hours
Active Time:
30 minutes


1 sweet onion
1 beef oven roast (2–3 lb)
1 tablespoon Montreal steak seasoning
4 cups reduced-sodium beef stock (or broth)
1 lb sweet potatoes
1 lb parsnips
1 cup baby carrots


  1. Slice onion. Coat beef with seasoning; place in large stockpot with stock and onions (wash hands). Cover and cook 1 1/2 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.

Other Preparation Methods

  • Bake: Preheat oven to 350°F. Season 2–3 lb beef roast with 1 teaspoon salt, 1/2 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.

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Nutritional Information

Amount per 1/8 recipe serving: Calories 330, Total Fat 8.00g, Sat Fat 3.00g, Trans Fat 0.00g, Chol 95mg, Sodium 440mg, Total Carb 23g, Fiber 4.00g, Sugars 7g, Protein 40g, Calc 4%, Vit A 220%, Vit C 25%, Iron 20%

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