Recipe: Pot Roast with Red Potatoes, Turnips, and Parsnips

Pot Roast with Red Potatoes, Turnips, and Parsnips
rec.food.cooking/Robb in Cleveland

We usually make pot roast using a cooking bag in the oven. The roast browns well without having to be seared first. The following recipe is our favorite...

Meat and Vegetables
1 3-4 lb. English cut roast
1 lb. carrots, peeled, cut in 2" lengths
4-5 large red potatoes, peeled, cut in quarters or equivalent amount of red new potatoes
2-3 small or medium yellow onions, peeled, cut in quarters
2-3 ribs celery, cut in 2: lengths
3-4 white turnips, peeled, cut in quarters (optional)
6-8 parships, peeled, cut in 2" lengths (optional)

Sauce
1/3 cup all-purpose flour
3-4 teaspoons beef base, or bouillon cubes
1-2 cloves garlic, cut in small pieces
2 teaspoons worcetershire sauce
1/2 teaspoon Louisiana hot sauce
2 oz. tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1/4 teaspoon allspice
1/2 teaspoon black pepper, freshly ground
4 cups warm water
1 large bay leaf

Garnish
Fresh parsley or watercress

Preheat oven to 350 degrees F.

Arrange roast and vegetables in large or turkey size roasting bag in a 2-3 inch deep roasting pan.

Combine all sauce ingredients, except bay leaves, in blender container. Blend a couple of minutes, scraping down sides once or twice, until all ingredients are well incorporated.

Pour sauce over meat and vegetables. Place bay leaf in center on top of roast. Twist end of bag and securely fasten with supplied tie or twist tie. Tilt pan to insure that all vegetables and top of meat are coated with sauce. Bake 2-1/2 hours, remove from oven and cool 15 minutes before opening. Slice meat and arrange down center of large platter. Surround with vegetables, and pour small amount of sauce over all. Strain remaining sauce and serve in sauceboat. Garnish platter with parsley or watercress and serve with hot biscuits.