Farm Fresh Vegetable Pot Roast

Nothing says 'warm and cozied-up' like farm fresh root vegetables cooked to perfection with a hearty helping of roast beef. Comfort food at its finest that's sure to make even the chilliest winter day feel as cozy as can be - plus, you're guaranteed delicious leftovers for tomorrow's lunch!  




  • 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




  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. In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place over vegetables; pour 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.
  3. Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm.
  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.
Written by Maximilian Lucena

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