Name: Beef Pot Roast With Root Vegetables
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
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 fresh thyme sprigs; 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)

Beef Pot Roast is one of those comfort foods that delicious to tuck into on cold winter days. In this recipe, the dish gets a healthy makeover with a leaner cut of beer and the addition of more veggies. For this beef pot roast recipe, we replaced traditional beef chuck with leaner bottom round roast and replaced potatoes with parsnips and turnips that get sweeter and velvety soft as they cook.

Beef pot roast makes a hearty dinner for the whole family and provides plenty of leftovers to eat any way you like — try them in tacos!

4.6 from 5 votes

Beef Pot Roast With Root Vegetables

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

Course Main Course

Prep Time 20 mins

Cook Time 1 hr 45 mins

Total Time 2 hrs 5 mins

Servings 8 servings

Calories 292 kcal

Author BODi

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 fresh thyme sprigs
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

Preheat oven to 350° F.
Heat oil in large oven-proof saucepot (or Dutch oven) over medium-high heat.
Season beef with salt and pepper.
Add beef to saucepot; cook for 3 to 4 minutes on each side, or until browned.
Add broth; cook, stirring frequently, for 2 to 3 minutes, loosening browned meat from the bottom of the pan.
Add onions, garlic, thyme, and bay leaf; cook, stirring frequently, for 2 to 3 minutes. Cover saucepot. Bake for 45 minutes.
Turn beef over. Add carrots, parsnips, and turnips. Bake for 40 to 50 minutes, or until meat and vegetables are tender.

Nutrition Facts

Beef Pot Roast With Root Vegetables

Amount Per Serving (1 serving)

Calories 292 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 90mg30%

Sodium 367mg16%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 6g7%

Protein 36g72%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Information (per serving):
Calories: 292
Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 90 mg
Sodium: 367 mg
Carbohydrates: 14 g
Fiber: 3 g
Sugars: 6 g
Protein: 36 g

Containers
1½ Red
1 Yellow

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Photo by Kirsten Morningstar