Pot Roast with Root Vegetables

By JenHall

very good

Ingredients

• Garam Marsala:
• 1 3 pound boneless beef chuck pot roast
• 2 1/2 teaspoons Homemade Garam Masala (below) or purchased garam masala
• 1/2 teaspoon salt
• 1 tablespoon cooking oil
• 1 cup beef broth
• 1/4 cup dry red wine or beef broth
• 30 small carrots with tops (about 12 ounces), or 2 cups packaged, peeled baby carrots
• 1 pound round red potatoes, quartered
• 2 medium parsnips, peeled and cut into 1/2-inch-thick slices
• 1 medium rutabaga, peeled and cut into 1-inch pieces
• 1 red onion, cut into wedges
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 teaspoon Homemade Garam Masala (below) or purchased garam masala
• 1 8 ounce cartonplain low-fat yogurt
• Salt
• Ground black pepper
• Yield: 1/4 cup
• 1 tablespoon cardamom seeds
• 1 tablespoon cumin seeds
• 1 tablespoon black peppercorns
• 12 whole cloves
• 3 inches piece stick cinnamon

Details

Servings 10
Adapted from bhg.com

Preparation

Step 1

Pot Roast Directions:

1. Trim fat from roast. For rub, in a small bowl, stir together the 2-1/2 teaspoons garam masala and the 1/2 teaspoon salt. Sprinkle rub evenly over meat; rub in with your fingers. In a 4-quart Dutch oven, cook meat in hot oil until browned, turning to brown evenly on all sides. Drain off fat.

2. Pour the 1 cup beef broth and the wine or additional beef broth over roast. Bring to boiling; reduce heat. Cover and simmer for 1-1/4 hours.

3. Add carrots, potatoes, parsnips, rutabaga, and onion to beef mixture. Return to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until beef and vegetables are tender. Transfer beef and vegetable mixture to a platter, reserving cooking liquid; keep warm.

4. Skim and discard fat from cooking liquid. Strain cooking liquid. Measure 1-1/2 cups of the cooking liquid; return to the Dutch oven. Discard remaining cooking liquid. In a small bowl, stir together cornstarch, the cold water, and the 1 teaspoon garam masala. Add to liquid in Dutch oven. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in yogurt; heat through but do not boil. Season to taste with salt and pepper. Serve sauce with meat and vegetables. Makes 10 servings.

From the Test Kitchen•Equipment Slow Cooker Directions:Trim fat from roast. In a small bowl, combine the 2 1/2 teaspoons garam masala and the 1/2 teaspoon salt; rub the mixture onto the meat. Omit browning step. Place meat in a 5- to 6-quart slow cooker. Top with the 1 cup broth, the wine or additional broth, carrots, potatoes, parsnips, rutabaga, and onion. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat and vegetables to a serving platter. Skim and discard fat from cooking liquid. Strain cooking liquid. Measure 1 1/2 cups of the cooking liquid; pour into a medium saucepan. Discard remaining liquid. In a small bowl, stir together cornstarch, the cold water, and the 1 teaspoon garam masala. Add to liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in yogurt; heat through but do not boil. Season to taste with salt and pepper. Serve sauce with meat and vegetables.

Homemade Garam Masala:
Directions
In a medium skillet, combine cardamom seeds, cumin seeds, black peppercorns, whole cloves, and stick cinnamon; cook and stir over medium-low heat about 3 minutes or until aromatic. Remove from heat and cool. Place the cinnamon stick in a resealable plastic bag; seal. Using a rolling pin or mallet, crush the cinnamon. In a spice grinder or blender, combine the spices. Cover and grind or blend to a fine powder. Store in a covered container for up to 6 months. Makes about 1/4 cup.



Nutrition Facts (Pot Roast with Root Vegetables) Servings Per Recipe 10,
Calories 274,
Protein (gm) 32,
Carbohydrate (gm) 18,
Fat, total (gm) 7,
Cholesterol (mg) 82,
Saturated fat (gm) 2,
Dietary Fiber, total (gm) 3,
Sodium (mg) 381,
Vegetables () 1,
Starch () 1,
Other Carb () 1,
Very Lean Meat () 4,
Fat () 1,
Percent Daily Values are based on a 2,000 calorie diet