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Perfect Pot Roast & Vegetables

Before you jump to Perfect Pot Roast & Vegetables recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

We all know that, in order to really be healthy and balanced, nutritious and balanced meal plans are important as are good amounts of exercise. Sadly, there isn't often enough time or energy for us to really do the things we need to do. At the end of the day, most of us want to go home, not to the gym. People crave salty and sweet, not veggies (unless they are vegetarians). The good news is that making wise decisions doesn’t have to be a pain. If you are diligent you'll get all of the activity and appropriate food choices you need. Here are some tips to be as healthy as possible.

Be sensible when you do your food shopping. If you make smart choices when you are buying your groceries, you will be eating better meals by default. At the end of your day do you really want to deal with crowded grocery stores and long waits in the drive through line? You’re going to go home and use what you have in the cupboards. Make sure that what you have on hand is healthy. This makes it easy to have a good meal--even if you want something junky--because you'll be eating something that is obviously better for you than anything you'd buy in a hurry at the store or in the fast food joint.

There are many things you can do to become healthy. Not all of them require fancy gym memberships or limited diets. It is the little things you choose day after day that really help you with weight loss and becoming healthy. Being intelligent about the selections you make each day is a start. Trying to get in as much exercise as possible is another. The numbers on the scale aren't the only signal of your lifestyle choices. It has more to do with making your body as sturdy as it can be.

We hope you got benefit from reading it, now let's go back to perfect pot roast & vegetables recipe. You can cook perfect pot roast & vegetables using 12 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to prepare Perfect Pot Roast & Vegetables:

You need 1 of 2-3 lb beef rump roast.
Provide 3 tbs of cooking oil suitable for high heat (I use light olive oil).
Provide 1 of medium yellow onion - peeled and diced to 1/4" pieces.
Take 4 cloves of garlic - crushed.
Take 3 tbsp of all-purpose flour.
Take 3 cups of low sodium beef broth.
Take 1/2 cup of marsala wine (optional).
You need 4 of medium potatoes - peeled, cut in thirds across.
You need 3-4 of medium carrots - peeled, cut in thirds across.
You need 3 of medium turnips - quartered.
Use 2 of large parsnips - peeled cut in half across, fat ends quartered.
Get To taste of salt and pepper.

Instructions to make Perfect Pot Roast & Vegetables:

Let roast sit out at room temp while you prep all your veggies. Set veggies aside, but do not mix. Place only the potatoes in a bowl of cold water to prevent discoloration..
Generously sprinkle roast with salt and pepper on all sides (this is a large piece of meat, more flavor/seasoning on the outside=better flavor inside)..
Heat a large dutch oven (or other heavy bottomed, oven safe pot) over medium high heat - you seriously want this thing scorching for the best sear. Add oil. As soon as it shimmers use good tongs to place roast in pot, fat side down..
Sear roast on all sides, do not turn to new side until currently cooking side easily releases from the pot (you'll see what I mean). When roast is nicely browned on all sides pull out of pot and place on a plate off to the side. Preheat oven to 450°F at this time..
Reduce stove top heat to medium. Add onion and crushed garlic to the pot. Sautée 2 minutes, stirring constantly. Add flour and cook 2 minutes more, wisking constantly..
Wisk in broth and marsala. Bring to a simmer wisking frequently, until sauce just begins to thicken. Do not season at this time. Return roast to pot. Turn to coat in sauce, finishing fat side up..
Arrange veggies around roast layered: turnips first, then parsnips, carrots, and potatoes last. The potatoes do not need to be fully submerged, and your roast will not be fully submerged. This is what you want. Place lid on pot. Place pot in oven. Reduce oven heat to 250°F immediately. Cook roast covered 2.5 - 3 hrs..
Remove from oven. Using tongs, transfer roast to a cutting board. Tent with foil to rest at least 10 minutes, DO NOT cut immediately. Use a slotted spoon to remove veggies from pot to a platter, tent with foil to keep warm..
Place pot over medium high heat on stove top. Bring sauce to a rapid boil. Boil until reduced by half, stirring often. Taste (careul it's hot lol) and add salt and pepper as desired. Turn off heat..
To serve, thinly slice roast against the grain. Plate with veggies and drizzle with sauce. Enjoy!.
See notes below ⤵.
Note 1: If you do not want to use marsala add an additional 1/2 cup of beef broth to substitute..
Note 2: For a smooth sauce pour through a fine mesh strainer to remove the broken down bits of onion and garlic. We personally like the extra pieces in ours..