Beef Pot Roast and Root Vegetables Recipe

A pot roast - for one of the last cold winter nights

I hope

So Kevin walked into the house and said that the aroma of pot roast in the oven reminded him of how their house smelled when he was a child.

'I remember coming home from school...' 

Oh come on! It hasn't been that long since I made a pot roast, for pete's sake.

But it had been a while, I'll admit. Quite often, I'll put a roast in the Crockpot early in the morning...but it's just not the same as a roast in the oven.

This bit of roast and root vegetables went into the 350 degree oven at 2:30 in order to be ready by 5:30. Turned out just right, with that nice carmelized glaze on the vegetables. YUM.

Beef Pot Roast with Root Vegetables Recipe:

This was a pretty tiny roast, probably about 1 1/2 pounds. I had bought about a 3 pound roast, then cut it in half to use for two different meals, freezing both halves until I needed them. (I always buy meat with an eye to how many meals I can get out of it.)

Oven preheated to 350 degrees F.

In a couple T. olive oil, in a Dutch oven, sear all sides of the roast. To that, add the following:

1 large sweet potato, pared and cut into chunks

5 carrots, pared and cut into chunks

5 parsnips, yes, pared and cut into slices (for parsnips take a bit longer to cook)

1/2 med. rutabaga, pared and cut into slices

3 smallish potatoes, washed, scrubbed, and cut into chunks

1 large onion, peeled and cut into chunks

2 cloves garlic, peeled and minced

Over the top, pour 1/2 c. Pacific Organic Free-Range Chicken Broth

Generously sprinkle on the black pepper 

Cover with a lid and place in oven for 3 hours.

It was a perfect dinner to usher out cold winter weather and welcome the new...

springtime weather! 

No, not yet.

Anticipation

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