Name: Root Vegetable Pot Roast
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 1 can (14-1/2 ounces) reduced-sodium beef broth -; 2 chai black tea bags -; 2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes -; 2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces -; 4 medium carrots, cut into 1/2-inch pieces -; 2 medium parsnips, peeled and cut into 1/2-inch pieces -; 1 large onion, cut into 1-inch wedges -; 2 celery ribs, cut into 1/2-inch pieces -; 1 tablespoon olive oil -; 1 boneless beef chuck roast (about 3 pounds) -; 1 teaspoon salt -; 1/2 teaspoon pepper -; 1 medium lemon, thinly sliced -; 3 tablespoons cornstarch -; 3 tablespoons cold water -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Root Vegetable Pot Roast

1. 1 can (14-1/2 ounces) reduced-sodium beef broth -

2. 2 chai black tea bags -

3. 2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes -

4. 2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces -

5. 4 medium carrots, cut into 1/2-inch pieces -

6. 2 medium parsnips, peeled and cut into 1/2-inch pieces -

7. 1 large onion, cut into 1-inch wedges -

8. 2 celery ribs, cut into 1/2-inch pieces -

9. 1 tablespoon olive oil -

10. 1 boneless beef chuck roast (about 3 pounds) -

11. 1 teaspoon salt -

12. 1/2 teaspoon pepper -

13. 1 medium lemon, thinly sliced -

14. 3 tablespoons cornstarch -

15. 3 tablespoons cold water -

How to cook deliciously - Root Vegetable Pot Roast

1. Stage

In a small saucepan, bring broth to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker.

2. Stage

In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place over vegetables; pour tea-steeped broth over top. Sprinkle roast with salt and pepper; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours.

3. Stage

Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm.

4. Stage

Transfer cooking juices to a saucepan; skim off fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.