Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
4 servings (serving size: 3 ounces beef, 1 cup vegetables, and about 1/2 cup cooking liquid)

$2.32 per serving.

 

Ask your butcher to cut a 1-pound roast for you, or buy a larger one (especially if it's on sale) and freeze the rest for later. Use a dark beer that's not too strong; stout will overpower the other ingredients.

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Place flour in a shallow dish. Heat oil in a Dutch oven over medium-high heat. Sprinkle beef evenly on all sides with 1/2 teaspoon salt and pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add broth and next 3 ingredients (through bay leaf), scraping pan to remove browned bits; bring to a boil. Cover and bake at 300° for 1 1/2 hours. Add carrots; cover and cook 25 minutes. Add remaining 1/2 teaspoon salt, turnips, and onion; cover and cook an additional 1 hour and 5 minutes or until vegetables are tender and beef is fork-tender.

Step 3

Remove beef and vegetables from pan; discard bay leaf. Cover beef mixture; keep warm. Let cooking liquid stand 10 minutes. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain cooking liquid into a medium bowl, stopping before fat layer reaches opening; discard fat. Serve cooking liquid with beef and vegetables. Sprinkle each serving with 1 tablespoon parsley.

Ratings & Reviews

stephil's Review

BranV01
November 17, 2009
This was wonderful! My husband isn't one for pot roast, but we didn't have enough between the two of us, with a 1-lb roast! The second time I made it I used a 2-lb roast with the same measurements. Still came out great. I felt the cook times were too long. But, I used an enameled cast-iron dutch oven, so maybe that's why it came out overdone the first time. Don't be put off by the turnips; you can always sub potatoes!

Tiffany0914's Review

DaphneHS
December 16, 2012
This was mediocre. It just was not as good as my grandmother's was growing up and I suppose I expected a lot more out of a meal that takes so many hours to make.

Payal23's Review

Tiffany0914
December 03, 2010
This was very good. I served it with mashed potatoes and garlic bread. The left overs were even better!

LizlaV's Review

Payal23
October 29, 2009
This was awesome! Put it over egg noodles to absorb some of the great juice. FYI, you need to add a lot more salt (and seasonings generally) than CL calls for. I added more salt to the broth and it was perfect.

SarahY52's Review

mikeandamy
August 18, 2014
N/A

PaulMKE's Review

Chrissie13
January 27, 2010
Found it very bland

BranV01's Review

osheace
October 12, 2009
This recipe absolutely did not come together well. We used a quality dark beer much lighter than a stout, but combined with the turnips the overall flavor was way too musty tasting. It managed to somehow overwhelm the beef flavor but still be generally bland. I gave it two rather than one star, however, because the beef was very tender and moist. I would use their technique again, but using other liquid and seasonings.

Paisley9's Review

NCKristen
December 14, 2009
Really like this one and plan to make again. Would work for company or everyday depending on sides. I plan to double the quantity - easy to make (mostly chopping and braising in the oven) so why not have more meals? My husband also prefers potatoes to turnips, but I like the turnips so we'll have to compromise!

Cookie115's Review

JennySmith
November 04, 2009
This is a really good roast. I'm not a fan of beer in my food, but I used a Warsteiner Dunkel, and honestly wouldn't have known it was in there. It was very similar to the pot roast I make with wine. I enjoyed using the turnips since I'm always looking to add new veggies to my diet :)

laylaz777's Review

Michael707
November 01, 2009
This was delicious! I replaced the turnips with potatoes and cooked slightly less than the recipe calls for (30 min less in first step and 20 min less in last step) to ensure that I didn't overcook the meat (which I am often accused of!). Everything was tender and juicy. The perfect meal for the fall/winter seasons!