Pot Roasted Beef

This is a tender and satisfying roast beef dinner. Serve with a green salad and bread.

Serves 6 · Protein Foods

contains meat

No forks yet — be the first Sign in to rate

Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

1 pound beef round roast, thawed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon vegetable oil
8 red potatoes, peeled and quartered (or 2 cans, about 30 ounces, low-sodium sliced potatoes, drained)
2 turnips, peeled and quartered (or 1 can, about 15 ounces, low-sodium sweet potatoes, drained)
1/2 cup onion, chopped in 1-inch pieces
1/2 cup carrots, chopped in 1-inch pieces
1/2 cup low-sodium tomato juice

Preheat oven to 350 °F.
Season the roast with salt and pepper.
In a large pan, brown the roast in the oil over medium to high heat for 10 to 12 minutes. Drain fat.
Use a large iron skillet or roasting pan. Put the roast in the middle of the pan. Add the potatoes, turnips, onions, and carrots around the roast.
Pour the tomato juice over the roast and vegetables.
Cover the pan with a lid or foil and bake for 1 hour or until potatoes are cooked.
If desired, cut roast into one inch chunks. Mix and serve.

Nutrition (per serving)

USDA MyPlate Kitchen — Public domain (U.S. government work)