Beef Roast With Root Vegetables - Vintage Kitchen Blog at Allrecipes.com - 257974

Vintage Kitchen

Beef Roast with Root Vegetables 
 
Nov. 22, 2011 8:58 am 
Updated: Dec. 26, 2011 5:12 pm

So Lenny and I just went back to St. Louis for his grandfathers funeral. It was a bittersweet time because of his passing, but we sure were happy to spend time with our families that we so dearly miss. As we were leaving my parents house, my mom almost instinctively started packing a make-shift cooler full of meats, fixings and pie. Enough food to feed us for almost a week. It really sank in that no matter how old I get or how far I move away, I will always be there little girl they so deeply need to love and nurture. But hey, my mom makes a killer apple pie and I was more than eager to accept her treats! When we finally reached our Texas home, I started to unpack our goods and found a 4 pound roast tucked in between stuffing and the pie (PIE! :) ) Mmmmmm.......I had never made a roast before. To be honest, I very much love a great French Dip, but I have never really cared for roast beef, especially crock-pot style. The veggies are always over cooked and the meat, despite steeping in liquid for hours, always found its way dry and stringy. Mushy. Dry. Stringy. My apologies, but I don't exactly find that appetizing. But there I was, roast in hand, with love from mom...no turning back now. So I did my due diligence, and off to my cookbook collection and the World Wide Web to see what I could learn. And goodness, are there some recipes for some pot roast out there. I felt like Bubba Gump and his shrimp recipes, I could go on for days and days. So, I decided to stick to the bare bones (no pun) of what makes a good and hearty roast. I learned that root veggies are of great flavor importance and they are sturdy enough to withstand the proper cooking process and not disintegrate. Additionally, they assist the roast in creating a yummy gravy for the expected-but-can-not-resist mashed potatoes. In my experience, potato-onion-celery-carrot combo is what accompany a roast, however, I feel there is just not enough flavor to go around. Granted, I was not after a roast so jam-packed full of flavor that the meat gets lost in translation, but I did want a flavor relationship that was natural and balanced. And boy, did Lenny and I rock that roast! Its amazing what parsnips, pepper and garlic can do to a chunk of meat! I did not measure anything, so I am going to provide what we did and how we did it and you can feel free to make your own proportions. Happy feasting!

1 4-5 lb beef roast, bone-in
salt
white pepper
flour
cornstarch
lard
cauliflower
baby carrots
potato
celery
parsnips
white onion
yellow pepper
water
garlic, diced (I used 7 or 8 cloves)
bay leaves


Pat roast dry with paper towels or lint free cloth. Cut all veggies down to roughly the same size. Heavily season all sides with salt and pepper, making sure to rub seasoning into meat. Lightly coat all sides of roast with flour, shaking off excess. In large skillet, melt lard and let heat for 1-2 minutes. Heavily brown all sides of roast, creating a crust. Place roast in greased dutch oven (I used my Deep Covered Baker from Pampered Chef. Next time I am going to use my cast iron dutch oven.) Pour in enough water to come up the side of the roast about 1-1/2 inches. Throw bay leaves and garlic in water and on top of the roast. Insert meat thermometer into thickest part of the meat. Tightly pack all the veggies around the roast (We had so many veggies, we were literally squishing the lid down packing it all in tightly). Roast in 350 degree oven until internal temperature reads 140 or your desired temperature. Let roast rest with lid on for 15 minutes to a half hour. Remember, the internal temperature of the roast will continue to rise, even after it has been removed from the oven, so there is no harm in taking it out a tad early. Remove veggies and place in separate container. Remove roast. Pour gravy into a bowl and place in refrigerator until fat forms at the top. Skim off fat and heat liquid on stove until almost boiling. Mix cornstarch with cold water and pour into liquid and bring to boil. Season with salt, white pepper and more garlic if you so choose. Serve with mashed potatoes.



 
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Living In
Keller, Texas, USA

Member Since
Dec. 2010

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet

Hobbies
Sewing, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Painting/Drawing

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About Me
My finacee and I recently plucked ourselves out of our hometown (metro St. Louis) and moved to the Dallas/Fort Worth metroplex for us and for our careers. He and I both love to spend time in the kitchen experimenting with new techniques and flavors. But there is nothing like crafting and old favorite together while having a drink and talking about anything and everything.
My favorite things to cook
Recently, I experimented with making gnocchi, which I absolutely loved and it turned out just amazing. I love to make slaw, experiment with stuffing burgers, baking cookies and trying anything new. My life-long passion is pie making. Nothing completes a square meal like a delicious round pie.
My favorite family cooking traditions
Lenny makes the best pancakes on the planet. Anytime something good (or not so good) happens or just because he loves me, he makes me pancakes. My family traditions mostly consist of Dad bar-b-queing pork steaks and brats in the back yard for when the family gets together for drinking beer and a bonfire. When I was younger, spending time with grandma in the kitchen and in the garden. I miss her so very much.
My cooking triumphs
Lol. I am oh so proud when everything I make turns out great! From roasting a turkey (not in the bag kind) to the simplest of cookies. I did just win a chili cook-off, it was not a very big one, but it was fun, nonetheless!
My cooking tragedies
When I was young, maybe seven or so, my mom was letting me make a from scratch no-bake cherry dessert with a graham cracker crust, pie filling and whipped topping sweetened with powdered sugar and topped with nuts. Because I am from a fairly large family, my mom stored her flour, cornstarch, powdered sugar, sugar and the like in those big Tupperwear containers and just threw the lid of the label in with it for distinction. Well, in the heat of the moment (I was excited you know), I grabbed the cornstarch instead of the powdered sugar and carried on. After my creation had spent its time in the fridge, I will never forget when mom and I took it out for a taste test, the horrible taste of whipped cream and cornstarch with cherries. I was so confused! How could this have happened?? I was so devistated! But I carried on to have many more triumphs and tragedies in the kitchen!
 
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