Serves 6
277 cal · 90 min
Pot Roasted Beef
Recipe GLPR344695cd09b18e
A hearty one-pot classic featuring tender beef round roast surrounded by potatoes, turnips, and root vegetables, simmered together in tomato juice until everything is perfectly cooked and infused with rich flavors.
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Ingredients
1 pound beef round roast, thawed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon vegetable oil
8 red potatoes, peeled and quartered
2 turnips, peeled and quartered
1/2 cup onion, chopped into 1-inch pieces
1/2 cup carrots, chopped into 1-inch pieces
1/2 cup low-sodium tomato juice
Directions
Preheat your oven to 350°F.
Season the beef round roast evenly on all sides with salt and black pepper.
Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Once hot, place the seasoned roast in the pan and brown it on all sides, about 10 to 12 minutes total, until a golden crust forms. Then transfer the roast to a paper towel to drain any excess fat.
Place the roast in the center of a large roasting pan or cast-iron skillet.
Arrange the quartered potatoes, turnips, onion pieces, and carrot pieces around the roast in the pan.
Pour the low-sodium tomato juice evenly over the roast and vegetables.
Cover the pan tightly with a lid or aluminum foil and place it in the preheated oven.
Bake for approximately 1 hour, until the potatoes are tender when pierced with a fork and the beef reaches a safe internal temperature of 145°F for medium-rare, or adjust for your preferred doneness.
Remove the pan from the oven and let it rest for a few minutes. If desired, cut the roast into 1-inch chunks.
Gently mix the meat and vegetables together, and serve hot, spooning some of the pan juices over each portion.
