Pot Roast with Root Vegetables

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Book Description

For more than a century, the good Housekeeping name has stood for quality. And with this dazzling, comprehensive 832-page book, the tradition continues. Whether you are a novice or an expert, the 1,500 recipes and 600 color photographs make this the basic cookbook for the 21st century: one you'll turn to again and again for dishes to suit every occasion

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The All New Good Housekeeping Cook Book

Authors:

Date: September 2001

ISBN: 1588160408

Publisher: Hearst Corporation

Hardcover

ORDER/INFO

Pot Roast with Root Vegetables
Recipe from: The All New Good Housekeeping Cook Book
Cookbook Heaven at Recipelink.com

Sweet spices give this stew an inviting aroma and accentuate the natural sweetness of the turnips, parsnips, carrots, and rutabaga.

Makes 12 main-dish servings
Prep: 30 minutes
Bake: 4 hours

1 boneless beef chuck roast (6 pounds), trimmed and tied or 2 chuck steaks (3 pounds each)
1 1/2 teaspoons salt
1 teaspoon coarsely ground black pepper
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon vegetable oil
1 pound small onions, cut into quarters
2 cans (14 1/2 ounces each) beef broth or 3 1/2 cups Brown Beef Stock
1/2 cup dry red wine
1 tablespoon Worcestershire sauce
1 bay leaf
1 rutabaga (2 pounds), peeled and cut into 1 1/2-inch pieces
10 small red potatoes, each cut into quarters
2 large turnips (8 ounces each), peeled and cut into 1 1/2-inch pieces
3 carrots, peeled and cut into 1 1/2-inch pieces
2 small parsnips (4 ounces each), peeled and cut into 1 1/2-inch pieces

Preheat oven to 350 degrees F. In cup, combine salt, pepper, cinnamon, ginger, cloves, and nutmeg. Use to rub on roast.
In 8-quart Dutch oven, heat oil over medium-high heat until very hot. Add roast and cook until well browned. Transfer roast to plate. Add onions to Dutch oven and cook, stirring occasionally, until golden.
Stir in broth, wine, Worcestershire, and bay leaf;, heat to boiling. Return roast to pot; cover and place in oven. Bake 2 hours 30 minutes.
After roast has baked 2 hours 30 minutes, stir in rutabaga, potatoes, turnips, carrots, and parsnips. Bake until meat and vegetables are very tender, about 1 hour 30 minutes longer.
Transfer roast to warm platter. With slotted spoon, remove vegetables from pot. Place 2 cups of vegetables in food processor fitted with knife blade and puree. Skim and discard fat from pot liquid. With food processor running, pour liquid into pureed vegetables. Spoon remaining vegetables around roast and serve with sauce. Makes 12 main-dish servings.

Each serving: About 421 calories, 38g protein, 33g carbohydrate, 15g total fat (5g saturated), 114mg cholesterol, 799mg sodium.

EXPERT TIP

Meat should be salted before it is cooked. Contrary to popular belief, salting meat right before cooking does not dry it out or cause it to lose juices. Instead, presalting brings out the taste of the meat and rounds out the savory flavors associated with properly browned meat. Meat that is salted after cooking simply tastes of salt layered on top of the more complex flavors produced from browning. --Bruce Aidells, Cookbook Author

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