Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

Revamp classic pot roast with parsnip and sweet potatoes.

David Bonom
Recipe by Cooking Light January 2014

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
15 mins
total:
2 hrs 10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

  • 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.

  • 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.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

369 calories; fat 14.4g; saturated fat 3.5g; mono fat 8.6g; poly fat 1.4g; protein 28.5g; carbohydrates 31g; fiber 5.8g; cholesterol 65mg; iron 4mg; sodium 440mg; calcium 68mg.
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