Easiest Way to Make Delicious tangy roast beef with leek, turnip, and sweet potatoes

tangy roast beef with leek, turnip, and sweet potatoes. Savory beef brisket gets slow-cooked with potatoes and peppers in a deeply flavorful sauce. And for those planning ahead, it's even better when cooked, refrigerated and sliced for serving the next day. This version melds a vinegary tang with a touch of brown sugar, resulting in a deeply flavorful sauce.

These roasted potatoes are made with Tasteful Selections Potatoes. I really like these potatoes because they come in a size that you can quickly use. Roasting turnips mellows their sharp flavor, makes them wonderfully tender, and turns them into the perfect vegetable side dish. You can cook tangy roast beef with leek, turnip, and sweet potatoes using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of tangy roast beef with leek, turnip, and sweet potatoes

1. It's 1 of leek.
2. Prepare 2 of sweet potatoes peeled.
3. You need 1 of turnip peeled.
4. You need 1 tbsp of cider vinegar.
5. You need 1 tbsp of chili powder.
6. It's 1 tsp of cumin.
7. You need 1 tsp of garlic powder.
8. Prepare 1 tsp of onion powder.
9. You need 1/3 cup of packed brown sugar.
10. You need 1 of 15 ounce can tomato sauce.
11. It's 2 tbsp of olive oil.
12. It's 2 1/2 lb of beef chuck or rump, boneless trimmed of fat.
13. Prepare 1 of salt and pepper.

A simple and quick pureed leek and sweet potato soup. A great paleo soup to prepare when fresh and local vegetables are plentiful. When cooking with leeks always make sure you soak them or rinse them very well prior to use. This mouth-watering alternative to the traditional Sunday roast is a firm favourite!

tangy roast beef with leek, turnip, and sweet potatoes instructions

1. heat oil in large dutch oven or stockpot over medium high heat. Season the beef with salt and pepper. Add the roast to pan and brown all sides. Using tongs remove it from pan and set aside...To same pan add leeks, sweet potatoes and turnip....( chopped of course).. and stir a few times, until veggies begin to brown.....
2. whisk remaining ingredient in medium bowl.
3. return meat to pan and add sauce.
4. bring to boil...then cover.....reduce heat to low.
5. turn roast every 20 minutes or so...until meat and veggies are tender about 1 1/4 hours.
6. let rest 15 minutes..... enjoy.

You won't regret swapping your normal roasties with these sweet. Turnips have a slightly bitter edge, and tarragon makes a lovely sweet garnish. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Oven Roasted Sweet Potatoes Haiku: "Yay, no marshmallows! Savory sweet potatoes, glad that I found you!" Super easy recipe and delicious; I left mine in longer, stirring frequently enough that the sweet potatoes browned evenly, but my onions were a little burnt and shrivel-y.