Beef with Winter Vegetables

Name: Beef with Winter Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 2 cans (14.5 oz each) fat-free beef broth; 2 medium onions, peeled and halved; 2 tbsp balsamic vinegar; 2 medium cloves garlic, crushed; 1 tsp dried marjoram leaves; 4 whole black peppercorns; 3 whole cloves; 1 beef eye-round roast (about 2 lb); 2 lb red-skinned potatoes, cut into large chunks; 1½ lb carrots, peeled and cut into 2-inch pieces; ½ cup fat-free sour cream; 3 tbsp honey-mustard; 2 tsp instant minced onion; Chopped fresh parsley for garnish

Recipe GLPR1818ae409352d5

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Main Course

60 min

412 cal

Servings: 6

Stovetop

Oven

SNAP eligible

A hearty one-pot beef roast braised with seasonal root vegetables, aromatic spices, and a rich broth, finished with a touch of mustard-sour cream sauce. Tender, melt-in-your-mouth beef complemented by soft carrots and potatoes, perfect for a comforting dinner.

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Ingredients

2 cans (14.5 oz each) fat-free beef broth

2 medium onions, peeled and halved

2 tbsp balsamic vinegar

2 medium cloves garlic, crushed

1 tsp dried marjoram leaves

4 whole black peppercorns

3 whole cloves

1 beef eye-round roast (about 2 lb)

2 lb red-skinned potatoes, cut into large chunks

1½ lb carrots, peeled and cut into 2-inch pieces

½ cup fat-free sour cream

3 tbsp honey-mustard

2 tsp instant minced onion

Chopped fresh parsley for garnish

Directions

Pat the beef roast dry with paper towels. In a large Dutch oven or heavy-bottomed pot, heat over medium-high heat and sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the beef broth, halved onions, garlic, balsamic vinegar, marjoram, peppercorns, and cloves. Stir to combine and bring to a simmer.
Return the seared roast to the pot, ensuring it is mostly submerged in the broth. Cover and reduce heat to low. Braise for 25-30 minutes.
Add the potato chunks and carrot pieces to the pot. Cover and continue braising for another 15-20 minutes, until the vegetables are tender and the beef reaches an internal temperature of 145°F.
Remove the roast to a cutting board and let rest for 5 minutes. Slice into serving portions.
In a small bowl, whisk together the sour cream, honey-mustard, and instant minced onion until smooth.
Stir the sour cream mixture into the pot with the vegetables and broth. Do not boil; heat gently over low heat for 2-3 minutes, stirring occasionally, until the sauce is heated through.
Arrange the sliced beef on a platter or in a serving dish. Spoon the vegetables and sauce around the beef. Garnish with fresh chopped parsley and serve hot.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward braise that hits every major Carolina grocery chain without a detour, and at roughly $2.50 per serving it suits a family weeknight. The stated 60 minutes is honest if you count only stove time, but brown the beef and you are at 75 minutes start to finish; budget accordingly for a weekday. The sour cream finish means this does not hold well past a day or two, so plan it for a serve-same-night scenario, though it does reheat gently on the stovetop if you have immediate leftovers.