Revamp classic pot roast with parsnip and sweet potatoes.
2 tablespoons olive oil, divided
1 (1-pound) boneless chuck roast, trimmed
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 medium onion, chopped
1 tablespoon tomato paste
3 garlic cloves, minced
2 cups fat-free, lower-sodium beef broth
1 (1/2-inch-thick) diagonally cut parsnip
1 (3/4-inch-thick) diagonally cut carrot
12 ounces diced peeled sweet potato
How to Make It
Preheat oven to 325°.
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 10 minutes, browning on all sides. Remove from pan. Add onion; sauté 4 minutes. Add tomato paste and garlic; sauté 1 minute. Add beef and broth; bring to a boil. Cover and bake at 325° for 2 hours.
Combine remaining 1 tablespoon oil, parsnip, carrot, sweet potato, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper on a foil-lined jelly-roll pan; toss to coat. Place pan on bottom rack in oven; bake at 325° for 50 minutes, stirring once.
Cut beef across grain into slices. Return Dutch oven to medium-high heat; cook sauce 5 minutes. Place 1/2 cup vegetables in each of 4 shallow bowls; top with 3 ounces beef and 1/4 cup sauce.
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