During the hectic holiday season, I make this roast a lot. We've scarfed it down before and after shopping, and while wrapping presents. Root vegetables and roast beef make everyone feel cozy and calm. —Pat Dazis, Charlotte, North Carolina
Root Vegetable Pot Roast
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Ingredients
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 2 chai black tea bags
- 2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes
- 2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces
- 4 medium carrots, cut into 1/2-inch pieces
- 2 medium parsnips, peeled and cut into 1/2-inch pieces
- 1 large onion, cut into 1-inch wedges
- 2 celery ribs, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 boneless beef chuck roast (about 3 pounds)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium lemon, thinly sliced
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Directions
- In a small saucepan, bring broth to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker.
- In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place roast over vegetables; pour tea-steeped broth over the top. Sprinkle roast with salt and pepper; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours.
- Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm.
- Transfer cooking juices to a saucepan; skim off fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
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