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Pot Roast with Root Vegetables

Makes: 10 servings
Prep 30 mins Cook 1 hr 15 mins  + 25-30 minutes
Pot Roast with Root Vegetables
Ingredients
  • 1 3  pound  boneless beef chuck pot roast
  • 2 1/2  teaspoons  Homemade Garam Masala (below) or purchased garam masala
  • 1/2  teaspoon  salt
  • 1  tablespoon  cooking oil
  • 1  cup  beef broth
  • 1/4  cup  dry red wine or beef broth
  • 30  small carrots with tops (about 12 ounces), or 2 cups packaged, peeled baby carrots
  • 1  pound  round red potatoes, quartered
  • 2  medium parsnips, peeled and cut into 1/2-inch-thick slices
  • 1  medium rutabaga, peeled and cut into 1-inch pieces
  • 1  red onion, cut into wedges
  • 2  tablespoons  cornstarch
  • 2  tablespoons  cold water
  • 1  teaspoon  Homemade Garam Masala (below) or purchased garam masala
  • 1 8  ounce carton  plain low-fat yogurt
  •  Salt
  •  Ground black pepper
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 KitchenSlow 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

Yield: 1/4 cup
Ingredients
  • 1  tablespoon  cardamom seeds
  • 1  tablespoon  cumin seeds
  • 1  tablespoon  black peppercorns
  • 12  whole cloves
  • 3  inches  piece stick cinnamon
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)
  • Servings Per Recipe 10,
  • cal. (kcal) 274,
  • Fat, total (g) 7,
  • chol. (mg) 82,
  • sat. fat (g) 2,
  • carb. (g) 18,
  • fiber (g) 3,
  • pro. (g) 32,
  • sodium (mg) 381,
  • Vegetables () 1,
  • Starch () 1,
  • Other Carb () 1,
  • Lean Meat () 4,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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