Monday, March 9, 2009

Beef Pot Roast with Root Vegetables

This recipe is from my friend Mary Owen (aka: Ted's step-mother). I have not made it, but it sounds delicious. We really like sweet potatoes at our house and they are so much better for you than just a regular potato.
It sounds delicious!

½ cup chopped onion
2 large sweet potatos, cut into 2-inch pieces
2 parsnips, peeled and chopped
1 celery root (celeriac), peeled and chopped
1 (5 lb) boneless beef roast, trimmed of fat
Sea salt and ground black pepper
3 tbsp. flour
1 (14 oz.) can diced tomatoes
1/3 cup real maple syrup
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
*I like to add a small handful of chopped parsley*

Arrange onion, sweet potatoes, parsnips, and celery root in bottom of crock pot. Season beef all over with sea salt and black pepper. Rub flour all over beef. Place roast on top of vegetables. Whisk together tomatoes, maple syrup, and seasonings. Pour mixture over beef.
Cover and cook on LOW for 12 hours or HIGH or 8 hours.

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