January 20 2021 – Diana L
Looking to make a delicious dinner instead of going out for Valentines' Dinner? Try this delicious Root Vegetable Pot Roast that uses a chai tea-infused broth for a cozy, warm dinner.
Prep: 30 min.
Cook: 7 hours
1 can (14-1/2 ounces) reduced-sodium beef broth
2T chai tea
2 medium potatoes, cut into 1-1/2-inch cubes
2 medium turnips, 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 T olive oil
1 boneless beef chuck roast (about 3 pounds)
1 tsp salt
1/2 tsp pepper
1 medium lemon, thinly sliced
3 T cornstarch
3 T cold water
In a small saucepan, bring broth to a boil; remove from heat. Add chai tea. Steep, covered for 3-5 minutes according to taste. Strain the tea leaves from the broth.
While tea steeps, combine chopped root vegetables in a 6-qt. slow cooker.
In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place pot roast in slow cooker, on top of vegetables. Pour the tea-steeped broth over top. Sprinkle roast with salt and pepper. Top with lemon slices.
Cook, covered, on low until beef and vegetables are tender, 7-9 hours.
Discard lemon. Remove roast and vegetables from slow cooker; keep warm.
Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth. Stir cornstarch into the juices. Return to a boil, stirring constantly until thickened, about 1-2 minutes.
Drizzle juices over roast and vegetables and serve.
1 serving: 421 calories, 18g fat (7g saturated fat), 112mg cholesterol, 523mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 36g protein.
(Recipe courtesy of Taste of Home)