Pot Roast with Root Vegetables
A variety of autumnal vegetables make this pot roast a complete meal in one.
INGREDIENTS | SERVES 12
- 1 cup water
- 4 russet potatoes, quartered
- 4 carrots, cut into thirds
- 4 parsnips, quartered
- 3 rutabagas, quartered
- 2 onions, sliced
- 1 celeriac, cubed
- 7 cloves garlic, sliced
- 4 pounds lean top round beef roast, excess fat removed
- ½ teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
Pour the water into an oval 6-quart slow cooker. Add the potatoes, carrots, parsnips, rutabagas, onions, celeriac, and garlic. Stir.
Add the beef. Sprinkle with salt, paprika, and pepper. Cook on low for 8 hours.
Remove and slice the beef. Use a slotted spoon to serve the vegetables. Discard the cooking liquid.
PER SERVING Calories: 310 | Fat: 5g | Sodium: 230mg | Carbohydrates: 36g | Fiber: 7g | Protein: 36g