MAIN Beef Roast with Fennel, Parsnips and Carrots
Prep
Cook
Total
Yield 4-6 servings
The winter is the perfect time to make a roast like this. Tender beef plus deeply earthy root vegetables and fennel...yum! If you've got a Pressure Cooker or Slow Cooker, now is the time to use it!
Ingredients
1 3-4 lb. boneless sirloin tip roast S
1 tsp. salt
1 tsp. pepper
1 ½ tsp. garlic powder
1 tsp. chili powder
1 tsp. onion powder
4 each Russet potatoes, cut into small chunks
1/2 bag mini peeled carrots
2 parsnips, peeled and sliced into rounds
1 bulb fennel, fronds removed and cut into wedges or slices
3 cups low sodium beef broth
To taste salt and pepper
Instructions
- In a bowl combine salt, pepper, garlic powder, chili powder and onion powder. Rinse the roast and pat dry, then rub with the spice mixture.
- Place roast in crockpot and surround with potatoes, carrots, parsnips, and fennel. Season with salt and pepper to taste (a ½-1 tsp should do).
- Pour beef broth into crockpot over beef, potatoes, carrots, parsnips, and fennel.
- Cook on low heat on the slow cooker for 6 hours (or 4 hours on high setting) depending on the size of the roast (usually 2 hours per pound on low). You will know it is ready when the internal temperature reaches 130 F.
Notes
Don't forget to set your Pressure Cooker for Stew (30 minutes on high) or Slow Cooker to high for 4 hours.
Courses dinner
Recipe by Vie at https://getvie.com/free-meal-plans/