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Perfect Pot Roast & Vegetables

Before you jump to Perfect Pot Roast & Vegetables recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

Many of us think that comfort foods are not good for us and that we should keep away from them. At times, if your comfort food is a sugary food or another junk food, this is true. Otherwise, comfort foods may be very healthy and good for you. There are a number of foods that actually can raise your moods when you eat them. If you feel a little bit down and need a happiness pick me up, try a few of these.

Make some trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all fantastic for helping to boost your mood. This is possible as these foods have a bunch of magnesium which increases serotonin production. Serotonin is the “feel good” chemical that tells your brain how you feel all the time. The more of this chemical in your brain, the happier you’ll feel. Not only that, nuts, specifically, are a great protein food source.

Now you know that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try a few of these instead!

We hope you got insight from reading it, now let’s go back to perfect pot roast & vegetables recipe. To make perfect pot roast & vegetables you only need 12 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Perfect Pot Roast & Vegetables:
  1. Provide 1 2-3 lb beef rump roast
  2. You need 3 tbs cooking oil suitable for high heat (I use light olive oil)
  3. You need 1 medium yellow onion - peeled and diced to 1⁄4" pieces
  4. Prepare 4 cloves garlic - crushed
  5. Prepare 3 tbsp all-purpose flour
  6. Take 3 cups low sodium beef broth
  7. You need 1⁄2 cup marsala wine (optional)
  8. You need 4 medium potatoes - peeled, cut in thirds across
  9. Prepare 3-4 medium carrots - peeled, cut in thirds across
  10. Use 3 medium turnips - quartered
  11. Provide 2 large parsnips - peeled cut in half across, fat ends quartered
  12. Use To taste salt and pepper
Steps to make Perfect Pot Roast & Vegetables:
  1. Let roast sit out at room temp while you prep all your veggies. Set veggies aside, but do not mix. Place only the potatoes in a bowl of cold water to prevent discoloration.
  2. Generously sprinkle roast with salt and pepper on all sides (this is a large piece of meat, more flavor/seasoning on the outside=better flavor inside).
  3. Heat a large dutch oven (or other heavy bottomed, oven safe pot) over medium high heat - you seriously want this thing scorching for the best sear. Add oil. As soon as it shimmers use good tongs to place roast in pot, fat side down.
  4. Sear roast on all sides, do not turn to new side until currently cooking side easily releases from the pot (you'll see what I mean). When roast is nicely browned on all sides pull out of pot and place on a plate off to the side. Preheat oven to 450°F at this time.
  5. Reduce stove top heat to medium. Add onion and crushed garlic to the pot. Sautée 2 minutes, stirring constantly. Add flour and cook 2 minutes more, wisking constantly.
  6. Wisk in broth and marsala. Bring to a simmer wisking frequently, until sauce just begins to thicken. Do not season at this time. Return roast to pot. Turn to coat in sauce, finishing fat side up.
  7. Arrange veggies around roast layered: turnips first, then parsnips, carrots, and potatoes last. The potatoes do not need to be fully submerged, and your roast will not be fully submerged. This is what you want. Place lid on pot. Place pot in oven. Reduce oven heat to 250°F immediately. Cook roast covered 2.5 - 3 hrs.
  8. Remove from oven. Using tongs, transfer roast to a cutting board. Tent with foil to rest at least 10 minutes, DO NOT cut immediately. Use a slotted spoon to remove veggies from pot to a platter, tent with foil to keep warm.
  9. Place pot over medium high heat on stove top. Bring sauce to a rapid boil. Boil until reduced by half, stirring often. Taste (careul it's hot lol) and add salt and pepper as desired. Turn off heat.
  10. To serve, thinly slice roast against the grain. Plate with veggies and drizzle with sauce. Enjoy!
  11. See notes below ⤵
  12. Note 1: If you do not want to use marsala add an additional 1⁄2 cup of beef broth to substitute.
  13. Note 2: For a smooth sauce pour through a fine mesh strainer to remove the broken down bits of onion and garlic. We personally like the extra pieces in ours.

It can be prepared ahead, so it's perfect for family dinners as well as informal entertaining. Serve with a crunchy mixed salad and seeded bread. Those are the main tips for a perfect pot roast. Season a beef pot roast all over with a liberal amount of salt and pepper. This Perfect Pot Roast is Momma's recipe for the oven!

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