Root Vegetable Pot Roast

Total Time:Prep: 30 min. Cook: 7 hours

Recipe by Pat Dazis, Charlotte, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

During the hectic holiday season, I make this roast a lot. We've scarfed it down before and after shopping, and while wrapping presents. Root vegetables and roast beef make everyone feel cozy and calm. —Pat Dazis, Charlotte, North Carolina



Test Kitchen Tips
  • The flavor of chai tea varies quite a bit by brand. We tested this recipe with Twinings, and it added a subtle spiced flavor.
  • If you want stronger chai flavor, use more tea bags rather than steeping longer. Too much steeping can turn the flavor bitter.
  • For lump-free gravy, be sure to mix the cornstarch and water until smooth. If you start with lumps, you'll end up with lumps!
    • TEST KITCHEN APPROVED

    Root Vegetable Pot Roast

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    Yield:8 servings
    Prep:30 min
    Cook:7 hours
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    Ingredients

    • 1 can (14-1/2 ounces) reduced-sodium beef broth
    • 2 chai black tea bags
    • 2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes
    • 2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces
    • 4 medium carrots, cut into 1/2-inch pieces
    • 2 medium parsnips, peeled and cut into 1/2-inch pieces
    • 1 large onion, cut into 1-inch wedges
    • 2 celery ribs, cut into 1/2-inch pieces
    • 1 tablespoon olive oil
    • 1 boneless beef chuck roast (about 3 pounds)
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 medium lemon, thinly sliced
    • 3 tablespoons cornstarch
    • 3 tablespoons cold water
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    Directions

    1. 1
      In a small saucepan, bring broth to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker.
    2. 2
      In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place roast over vegetables; pour tea-steeped broth over the top. Sprinkle roast with salt and pepper; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours.
    3. 3
      Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm.
    4. 4
      Transfer cooking juices to a saucepan; skim off fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

    Nutrition Facts

    1 serving: 421 calories, 18g fat (7g saturated fat), 112mg cholesterol, 523mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 36g protein.
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