Tender Pot Roasted Beef with Root Vegetables

A comforting, high-protein meal packed with fiber and essential nutrients from root vegetables, prepared with minimal added fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 pound beef round roast, thawed · 681 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon vegetable oil · 22 kcal in the whole recipe
• 8 small red potatoes, peeled and quartered · 742 kcal in the whole recipe
• 2 turnips, peeled and quartered · 102 kcal in the whole recipe
• 1/2 cup onion, chopped in 1-inch pieces · 37 kcal in the whole recipe
• 1/2 cup carrots, chopped in 1-inch pieces · 45 kcal in the whole recipe
• 1/2 cup low-sodium tomato juice · 34 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C) and season the beef roast evenly with salt and pepper.

   

2. Heat the vegetable oil in a large pan over medium-high heat and sear the roast for 10 to 12 minutes until browned on all sides, then drain any excess fat.

   

3. Place the browned roast in the center of a large roasting pan or cast-iron skillet, and arrange the potatoes, turnips, onions, and carrots all around it.

   

4. Pour the tomato juice over the meat and vegetables, cover the pan tightly with a lid or foil, and bake for 1 hour until the beef and potatoes are tender. Slice and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.