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Pot Roast with Root Vegetables

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  • Makes: 10 servings
  • Prep: 30 mins
  • Cook: 1 hr 15 mins + 25-30 minutes

Pot Roast with Root Vegetables

Directions

  1. Trim fat from roast. For rub, in a small bowl, stir together the 2-1/2 teaspoons garam masala and the 1/2 teaspoon salt. Sprinkle rub evenly over meat; rub in with your fingers. In a 4-quart Dutch oven, cook meat in hot oil until browned, turning to brown evenly on all sides. Drain off fat.
  2. Pour the 1 cup beef broth and the wine or additional beef broth over roast. Bring to boiling; reduce heat. Cover and simmer for 1-1/4 hours.
  3. Add carrots, potatoes, parsnips, rutabaga, and onion to beef mixture. Return to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until beef and vegetables are tender. Transfer beef and vegetable mixture to a platter, reserving cooking liquid; keep warm.
  4. Skim and discard fat from cooking liquid. Strain cooking liquid. Measure 1-1/2 cups of the cooking liquid; return to the Dutch oven. Discard remaining cooking liquid. In a small bowl, stir together cornstarch, the cold water, and the 1 teaspoon garam masala. Add to liquid in Dutch oven. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in yogurt; heat through but do not boil. Season to taste with salt and pepper. Serve sauce with meat and vegetables. Makes 10 servings.

From the Test Kitchen

Slow Cooker Directions:

Trim fat from roast. In a small bowl, combine the 2 1/2 teaspoons garam masala and the 1/2 teaspoon salt; rub the mixture onto the meat. Omit browning step. Place meat in a 5- to 6-quart slow cooker. Top with the 1 cup broth, the wine or additional broth, carrots, potatoes, parsnips, rutabaga, and onion. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat and vegetables to a serving platter. Skim and discard fat from cooking liquid. Strain cooking liquid. Measure 1 1/2 cups of the cooking liquid; pour into a medium saucepan. Discard remaining liquid. In a small bowl, stir together cornstarch, the cold water, and the 1 teaspoon garam masala. Add to liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in yogurt; heat through but do not boil. Season to taste with salt and pepper. Serve sauce with meat and vegetables.

Homemade Garam Masala

Directions

  1. In a medium skillet, combine cardamom seeds, cumin seeds, black peppercorns, whole cloves, and stick cinnamon; cook and stir over medium-low heat about 3 minutes or until aromatic. Remove from heat and cool. Place the cinnamon stick in a resealable plastic bag; seal. Using a rolling pin or mallet, crush the cinnamon. In a spice grinder or blender, combine the spices. Cover and grind or blend to a fine powder. Store in a covered container for up to 6 months. Makes about 1/4 cup.

Nutrition Facts (Pot Roast with Root Vegetables)

  • Per serving:
  • 274 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 82 mg chol.,
  • 381 mg sodium,
  • 18 g carb.,
  • 3 g fiber,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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