8 medium carrots, scraped and cut in half crosswise
8 medium parsnips, scraped and cut in half crosswise
4 medium turnips, quartered
1 large onion, cut into wedges
1 cup nonfat sour cream
2 tablespoons prepared horseradish
Fresh rosemary sprigs (optional)
How to Make It
Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat, and cook until browned on all sides; sprinkle with garlic, salt, and pepper. Pour broth over meat; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add carrot and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until meat and vegetables are tender.
Combine sour cream and horseradish; set aside.
Transfer meat to a serving platter. Arrange vegetables around roast. Let meat stand 10 minutes before slicing. Serve with sour cream mixture. Garnish with rosemary sprigs, if desired.
Oxmoor House Cooking Light Collection
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