This not-so-pricey meal cooks to tenderness in its own gravy. The best part: Leftovers heat up well the next day, and open-faced pot roast sandwiches with gravy are divine.
HANDS-ON TIME
40 minutes
TOTAL TIME
4 hours
MAKES
8 to 10 servings
INGREDIENTS
2 each large parsnips and carrots, peeled
2 white turnips, peeled
2 tbsp all-purpose flour
½ tsp each salt and pepper
1.5 kg boneless beef pot roast (such as top or bottom blade, or cross rib)
2 tbsp vegetable oil
1 large onion, diced
3 cloves garlic, sliced
1 cup sodium-reduced beef broth
1 can (796 mL) whole tomatoes, drained
½ tsp dried marjoram or thyme
2 bay leaves
1 tbsp butter
1 pkg (300 g) pearl onions, peeled
DIRECTIONS
Cut parsnips and carrots in half lengthwise; cut into 2-inch (5 cm) long pieces. Quarter turnips. Set aside.
In large bowl, combine flour, salt and pepper; dredge roast in flour mixture. In Dutch oven, heat 1 tbsp of the oil over medium-high heat; brown roast all over. Transfer to plate.
Add remaining oil to pan; cook onion and garlic over medium heat, stirring occasionally, until softened, about 4 minutes. Add broth, scraping up any browned bits from bottom of pan. Add tomatoes, parsnips, carrots, turnips, marjoram and bay leaves.
Return roast and any accumulated juices to pan; bring to simmer. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once, for 2½ hours.
While roast is braising, in skillet, melt butter over medium heat; cook pearl onions until tender and golden, about 10 minutes. Add to roast; cook, uncovered, until roast is tender, about 30 minutes.
Discard bay leaves.
Transfer roast to cutting board; cover loosely with foil and let rest for 10 minutes before thinly slicing across the grain. Serve with vegetables and sauce.
NUTRITIONAL INFORMATION, PER EACH OF 10 SERVINGS: about 354 cal, 30 g pro, 18 g total fat (7 g sat. fat), 19 g carb, 4 g fibre, 83 mg chol, 420 mg sodium. % RDI: 8% calcium, 29% iron, 34% vit A, 38% vit C, 21% folate.
