Beef Roast with Root Vegetables
Updated 2020
Cook this root veggies and beef roast in the beginning on Sunday and you’ll have left overs for a few creative meals during the week. Be sure to add additional root veggies to make a blended soup.
This recipe transfers to the Instant Pot by reducing the cooking time to approximately 35 minutes based on roast size.
The premise was that you make one big roast, then make meals from leftovers for a few days.
Beef Roast with Root Vegetables
- I use a mid-sized roast (2lbs) and
- Increase the amount of root vegetables
- Adding generous amounts of carrots and turnips as well.
Beef Roast with Root Vegetables
I love to toss in extra veggies, then puree them for a delicious soup..
- 1/2 cup chopped onion
- 2 large sweet potatoes (cut into 2-inch pieces)
- 2 parsnips (peeled and chopped)
- 1 celery root (celeriac, peeled and chopped)
- 1 5-pound boneless beef roast, trimmed of fat ( I use a 2 lbs roast as 5 lbs is too big for 2 people)
- Salt and ground black pepper
- 3 tablespoons all-purpose flour
- 1 14-ounce can diced tomatoes
- 1/3 cup maple syrup
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
- Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
- Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
- Remove beef from slow cooker and shred with 2 forks, serve with vegetables like you would pot roast.
After the main meal, remove the roast and vegetables and package for the refrigerator.
From there you can re-purpose the roast and vegetables for:
Soup: Simply puree the remaining root vegetables into a fantastic hearty soup.
Shredded Beef: The remaining beef can be pulled, then added to:
- Salad, here is Robin Miller’s recipe titled: Asian Beef Salad with Cilantro, Scallions and Sesame Seeds.
- Appetizer, We’ve also enjoyed the Green Chili Beef Empanadas * as another very tasty treat.
- Stir fry, cook up chopped garden vegetables then mixing the pulled beef and warm through.
*We like using flour tortillas to make Chimichangas in place of the pie dough empanadas.
