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Braised Beef with Onion, Sweet Potato, and Parsnip

Photo: Randy Mayor; Styling: Cindy Barr


Hands-on time 15 mins
Total time 2 hrs, 10 mins
Yield Serves 4
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

Nutrition Information

  • calories 369
  • fat 14.4 g
  • satfat 3.5 g
  • monofat 8.6 g
  • polyfat 1.4 g
  • protein 28.5 g
  • carbohydrate 31 g
  • fiber 5.8 g
  • cholesterol 65 mg
  • iron 4 mg
  • sodium 440 mg
  • calcium 68 mg

How to Make It

  1. Preheat oven to 325°.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit