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Photo: Randy Mayor; Styling: Cindy Barr  

Braised Beef with Onion, Sweet Potato, and Parsnip

Revamp classic pot roast with parsnip and sweet potatoes.

Cooking Light JANUARY 2014

  • Yield: Serves 4
  • Hands-on:15 Minutes
  • Total:2 Hours, 10 Minutes

Ingredients

  • 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

Preparation

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.

Note:

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 www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 369
  • Fat: 14.4g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 8.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 28.5g
  • Carbohydrate: 31g
  • Fiber: 5.8g
  • Cholesterol: 65mg
  • Iron: 4mg
  • Sodium: 440mg
  • Calcium: 68mg
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Braised Beef with Onion, Sweet Potato, and Parsnip recipe

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