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LOCATION: Recipes >> Beef Veal >> Pot Roast 24

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Pot Roast with Root Vegetables

1 boneless beef chuck roast (6 pounds), trimmed and tied or 2 chuck steaks
(3 pounds each)
1 1/2 teaspoons salt
1 teaspoon coarsely ground black pepper
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon vegetable oil
1 pound small onions, cut into quarters
2 cans (14 1/2 ounces each) beef broth or 3 1/2 cups brown beef stock
1/2 cup dry red wine
1 tablespoon Worcestershire sauce
1 bay leaf
1 rutabaga (2 pounds), peeled and cut into 1 1/2-inch pieces
10 small red potatoes, each cut into quarters
2 large turnips (8 ounces each), peeled and cut into 1 1/2-inch pieces
3 carrots, peeled and cut into 1 1/2-inch pieces
2 small parsnips (4 ounces each), peeled and cut into 1 1/2-inch pieces

Preheat oven to 350 F. In cup, combine salt, pepper, cinnamon,
ginger, cloves, and nutmeg. Use to rub on roast.

In 8-quart Dutch oven, heat oil over medium-high heat until very
hot. Add roast and cook until well browned. Transfer roast to plate.
Add onions to Dutch oven and cook, stirring occasionally, until
golden.

Stir in broth, wine, Worcestershire, and bay leaf;, heat to boiling.
Return roast to pot; cover and place in oven. Bake 2 hours 30
minutes.

After roast has baked 2 hours 30 minutes, stir in rutabaga, potatoes,
turnips, carrots, and parsnips. Bake until meat and vegetables are
very tender, about 1 hour 30 minutes longer.

Transfer roast to warm platter. With slotted spoon, remove vegetables
from pot. Place 2 cups of vegetables in food processor fitted with
knife blade and puree. Skim and discard fat from pot liquid. With
food processor running, pour liquid into pureed vegetables. Spoon
remaining vegetables around roast and serve with sauce. Makes 12
main-dish servings.

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