ROOT VEGETABLE POT ROAST

Root Vegetable Pot Roast image

During the hectic holiday season, I make this roast a lot. We've scarfed it down before and after shopping, and while wrapping presents. Root vegetables and roast beef make everyone feel cozy and calm. -Pat Dazis, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Time 7h30m

Yield 8 servings.

Number Of Ingredients 15

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

Steps:

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., 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., Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim 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.

Nutrition Facts : Calories 421 calories, Fat 18g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 523mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 36g protein.