Recipe: Tasty tangy roast beef with leek, turnip, and sweet potatoes

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

Pepper Pot Roast starts with seasoned chuck roast, diced potatoes, and beef broth and gets a smoky, fiery kick from chipotles in adobo balanced out by sweet soda and cherries. Its equal parts savory, sweet, and spicy for a new twist on a classic dish. Plus its made in one pot so the clean up and cooking is beyond easy! You can have tangy roast beef with leek, turnip, and sweet potatoes using 13 ingredients and 6 steps. Here is how you cook it.

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

1. Prepare 1 of leek.
2. Prepare 2 of sweet potatoes peeled.
3. It's 1 of turnip peeled.
4. You need 1 tbsp of cider vinegar.
5. It's 1 tbsp of chili powder.
6. It's 1 tsp of cumin.
7. Prepare 1 tsp of garlic powder.
8. You need 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. You need 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.

Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan.

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.

Beef, leeks, and mushrooms in a stew, what a great combination for a warm and comforting winter dish. This recipe uses large chunks of tender rump steak, but you can use any beef from rump to the cheaper stewing beef as this is a long, slow-cooked recipe, so is well suited to less tender cuts. Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange rutabaga, parsnips, turnips and carrots around beef.