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Perfect Pot Roast & Vegetables
Perfect Pot Roast & Vegetables

Before you jump to Perfect Pot Roast & Vegetables recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Most of us have been trained to believe that comfort foods are not good and are to be avoided. But if your comfort food is candy or junk food this can be true. At times, comfort foods can be very nourishing and good for us to consume. There are a number of foods that actually can improve your moods when you consume them. When you are feeling a little down and are in need of an emotional boost, test out a few of these.

Make a trail mix from seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all good for raising your mood. This is because these nuts are high in magnesium, which helps to raise serotonin levels. Serotonin is called the “feel good” substance that our body produces and it tells your brain how you should be feeling day in and day out. The more you have of it, the more pleasant you will feel. Not just that, nuts, particularly, are a great source of protein.

You can see, you don’t need to eat junk food or foods that are bad for you so you can feel better! Go with these tips instead!

We hope you got insight from reading it, now let’s go back to perfect pot roast & vegetables recipe. To cook perfect pot roast & vegetables you need 12 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to make Perfect Pot Roast & Vegetables:
  1. Prepare 1 2-3 lb beef rump roast
  2. Take 3 tbs cooking oil suitable for high heat (I use light olive oil)
  3. Provide 1 medium yellow onion - peeled and diced to 1/4" pieces
  4. Provide 4 cloves garlic - crushed
  5. Take 3 tbsp all-purpose flour
  6. Prepare 3 cups low sodium beef broth
  7. Prepare 1/2 cup marsala wine (optional)
  8. Prepare 4 medium potatoes - peeled, cut in thirds across
  9. Take 3-4 medium carrots - peeled, cut in thirds across
  10. You need 3 medium turnips - quartered
  11. Prepare 2 large parsnips - peeled cut in half across, fat ends quartered
  12. You need To taste salt and pepper
Instructions to make Perfect Pot Roast & Vegetables:
  1. Let roast sit out at room temp while you prep all your veggies. Set veggies aside, but do not mix. Place only the potatoes in a bowl of cold water to prevent discoloration.
  2. Generously sprinkle roast with salt and pepper on all sides (this is a large piece of meat, more flavor/seasoning on the outside=better flavor inside).
  3. Heat a large dutch oven (or other heavy bottomed, oven safe pot) over medium high heat - you seriously want this thing scorching for the best sear. Add oil. As soon as it shimmers use good tongs to place roast in pot, fat side down.
  4. Sear roast on all sides, do not turn to new side until currently cooking side easily releases from the pot (you'll see what I mean). When roast is nicely browned on all sides pull out of pot and place on a plate off to the side. Preheat oven to 450°F at this time.
  5. Reduce stove top heat to medium. Add onion and crushed garlic to the pot. Sautée 2 minutes, stirring constantly. Add flour and cook 2 minutes more, wisking constantly.
  6. Wisk in broth and marsala. Bring to a simmer wisking frequently, until sauce just begins to thicken. Do not season at this time. Return roast to pot. Turn to coat in sauce, finishing fat side up.
  7. Arrange veggies around roast layered: turnips first, then parsnips, carrots, and potatoes last. The potatoes do not need to be fully submerged, and your roast will not be fully submerged. This is what you want. Place lid on pot. Place pot in oven. Reduce oven heat to 250°F immediately. Cook roast covered 2.5 - 3 hrs.
  8. Remove from oven. Using tongs, transfer roast to a cutting board. Tent with foil to rest at least 10 minutes, DO NOT cut immediately. Use a slotted spoon to remove veggies from pot to a platter, tent with foil to keep warm.
  9. Place pot over medium high heat on stove top. Bring sauce to a rapid boil. Boil until reduced by half, stirring often. Taste (careul it's hot lol) and add salt and pepper as desired. Turn off heat.
  10. To serve, thinly slice roast against the grain. Plate with veggies and drizzle with sauce. Enjoy!
  11. See notes below ⤵
  12. Note 1: If you do not want to use marsala add an additional 1/2 cup of beef broth to substitute.
  13. Note 2: For a smooth sauce pour through a fine mesh strainer to remove the broken down bits of onion and garlic. We personally like the extra pieces in ours.

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