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Ingredients
| beef chuck clod steak: 3 lbs |
| garam masala: 2 1/2 tsp |
| salt: 1/2 tsp |
| olive oil: 1 Tbl |
| soup - beef broth: 1 cup |
| red wine: 1/4 cup |
| carrots: 30 |
| red potatoes: 1 lb |
| parsnips (sliced): 2 cups |
| rutabaga: 1 whole rutabaga |
| onions - red: 1 onion |
| cornstarch: 2 Tbl |
| water: 2 Tbl |
| garam masala: 1 tsp |
| whole plain yogurt: 8 oz |
Pot Roast with Root Vegetables
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
75 min -
Servings
10 serving(s)
Tags
1. Trim fat from roast. For rub, in a small bowl, stir together the 2-1/2 teaspoons garam masala and the 1/2 teaspoon salt. Sprinkle rub evenly over meat; rub in with your fingers. In a 4-quart Dutch oven, cook meat in hot oil until browned, turning to brown evenly on all sides. Drain off fat.
2. Pour the 1 cup beef broth and the wine or additional beef broth over roast. Bring to boiling; reduce heat. Cover and simmer for 1-1/4 hours.
3. Add carrots, potatoes, parsnips, rutabaga, and onion to beef mixture. Return to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until beef and vegetables are tender. Transfer beef and vegetable mixture to a platter, reserving cooking liquid; keep warm.
4. Skim and discard fat from cooking liquid. Strain cooking liquid. Measure 1-1/2 cups of the cooking liquid; return to the Dutch oven. Discard remaining cooking liquid. In a small bowl, stir together cornstarch, the cold water, and the 1 teaspoon garam masala. Add to liquid in Dutch oven. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in yogurt; heat through but do not boil. Season to taste with salt and pepper. Serve sauce with meat and vegetables. Makes 10 servings.