Cumin-Crusted Pot Roast with Sweet Potatoes and Parsnips

  • LFSCHWARZ Posted: 05/10/09
    Worthy of a Special Occasion

    We love this recipe - wonderful twist on standard pot roast. Slight changes to the recipe - made in a crockpot for easy weeknight dinner and substituted red peppers for green since we prefer red. My husband was initially very reluctant to try the recipe with the sweet potatoes and parsnips but now asks for me to make this version instead of his mom's!

  • jkloebe Posted: 12/16/09
    Worthy of a Special Occasion

    This was so delicious! I was lazy when I made the recipe and didn't brown the meat -- just threw it all into the crockpot. I didn't have sweet potatoes on hand, so instead I used a squash. The squash and parsnips paired with the vinegar created a great sweet/sour flavor. I passed this recipe on to my mom to try and I'll definitely be making it again.

  • AnitaFaranda Posted: 02/26/10
    Worthy of a Special Occasion

    I didn't eat red meat for several years, when I started eating meat again I sought this recipe out - I remembered it from a Cooking Light cookbook I used to have. It was not at all disappointing. I followed the recipe and used organic everything, including grass fed beef and it was amaaaazing. Tonight I'm making it again. Can't wait!

  • emkeck Posted: 02/19/13
    Worthy of a Special Occasion

    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.


More From Cooking Light