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Braised Oven Roast with Root Vegetables

Braised Oven Roast with Root Vegetables
Servings:
8
Total Time:
3 hours
Active Time:
30 minutes

Ingredients

1 beef oven roast (2–3 lb)
1 tablespoon Montreal steak seasoning
4 cups reduced-sodium beef stock (or broth)
1 cup sweet onions, sliced
1 lb sweet potatoes, peeled and cubed (2-inch pieces)
1 lb parsnips, peeled and cubed (2-inch pieces)
1 cup baby carrots

Steps

  1. Season beef with seasoning; place in large stockpot with stock and onions. Cover and cook 1 1/2 hours on medium-low.
  2. Peel and cut potatoes and parsnips 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

CALORIES (per 1/8 recipe) 330kcal; FAT 8.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 95mg; SODIUM 420mg; CARB 23g; FIBER 4.00g; SUGARS 7g; PROTEIN 40g; CALC 6%; VIT A 220%; VIT C 25%; IRON 20%

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