Pot Roasted Beef

This is a tender and satisfying roast beef dinner. Serve with a green salad and bread.

Makes

6 Servings

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 (or 2 cans, low-sodium sliced potatoes, drained)
• 2 turnips, peeled and quartered (or 1 can low-sodium sweet potatoes, drained)
• 1/2 cup onion, chopped in 1-inch pieces
• 1/2 cup carrots, chopped in 1-inch pieces
• 1/2 cup low-sodium tomato juice

Directions

1. Preheat oven to 350 °F.
2. Season the roast with salt and pepper.
3. In a large pan, brown the roast in the oil over medium to high heat for 10 to 12 minutes. Drain fat.
4. Use a large iron skillet or roasting pan. Put the roast in the middle of the pan. Add the potatoes, turnips, onions, and carrots around the roast.
5. Pour the tomato juice over the roast and vegetables.
6. Cover the pan with a lid or foil and bake for 1 hour or until potatoes are cooked.
7. If desired, cut roast into one inch chunks. Mix and serve.

Notes

Tip for cooking beef roast: The recommended safe minimum internal temperature for beef roast is 145 °F, as measured with a food thermometer. Learn more about: Potatoes Turnips Onions Carrots