tangy roast beef with leek, turnip, and sweet potatoes

How to Cook Recipes tangy roast beef with leek, turnip, and sweet potatoes using 13 ingredients and 6 steps

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. Using tongs remove it from pan and set aside. Add onion to Dutch oven; cook over medium, stirring and scraping bottom of pan often with a wooden spoon, until onion.

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.

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

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

tangy roast beef with leek, turnip, and sweet potatoes step by step

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.

tangy roast beef with leek, turnip, and sweet potatoes - 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. This isn't Grandma's traditional pot roast. My Baja pot roast is a kicked-up combination of spicy chuck roast, potatoes, and baby carrots with pico de gallo, jalapeno, green chiles, and Southwestern spices that explode together with every bite. Serve as-is or with tortillas and sour cream. Arrange rutabaga, parsnips, turnips and carrots around beef. Add soy sauce, sugar and salt, stir fry for another minute to mix well. Thank you and good luck