This is a recipe that my husband has asked to eat on a more regular basis because he enjoyed it so much. I am typically impartial to pot roast, but not after eating this flavorful recipe; I will definitely make this again! As others have suggested, we also thew it all in a crock pot, and it turned out beautifully. The only change to the recipe was that I added carrots to the vegetable mix.
Cumin-Crusted Pot Roast with Sweet Potatoes and Parsnips
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Amount per serving
- Calories: 324
- Calories from fat: 33%
- Fat: 11.8g
- Saturated fat: 3.9g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 0.5g
- Protein: 28.8g
- Carbohydrate: 25.3g
- Fiber: 5.2g
- Cholesterol: 82mg
- Iron: 5mg
- Sodium: 591mg
- Calcium: 70mg
- 1 1/2 tablespoons instant minced onion
- 1 tablespoon cumin seeds
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 teaspoons salt, divided
- 3 pounds boneless chuck roast, trimmed
- Cooking spray
- 4 small onions, each cut into 8 wedges
- 4 garlic cloves, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 (14-ounce) can fat-free, less-sodium beef broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 cups (1/2-inch) cubed peeled sweet potatoes
- 2 cups chopped peeled parsnips
- 2 cups (1/2-inch) pieces green bell pepper
- 1/3 cup chopped fresh parsley
- Preheat oven to 350°.
- Combine first 5 ingredients in a spice or coffee grinder; process until finely ground. Stir in 1/2 teaspoon salt. Lightly coat roast with cooking spray; rub spice mixture over roast.
- Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add roast to pan, and cook for 6 minutes, turning to brown on all sides. Remove roast from pan. Add onions to pan; sauté 3 minutes or until lightly browned. Add garlic, and sauté for 1 minute. Add balsamic vinegar, beef broth, and diced tomatoes; bring to a boil. Return roast to pan; cover. Bake at 350° for 2 hours, turning roast after 1 hour.
- Add potatoes, parsnips, and bell pepper to pan; cover and bake an additional 1 hour or until vegetables are tender. Remove roast from pan, and let stand for 15 minutes. Shred meat with 2 forks. Stir remaining 3/4 teaspoon salt and parsley into vegetable mixture. Serve roast with vegetable mixture and cooking liquid.
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