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Pot Roast with Root Vegetables by Rachel Rappaport with B.E. Horton, MS, RD

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

  1. Pour the water into an oval 6-quart slow cooker. Add the potatoes, carrots, parsnips, rutabagas, onions, celeriac, and garlic. Stir.

  2. Add the beef. Sprinkle with salt, paprika, and pepper. Cook on low for 8 hours.

  3. 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

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