MAIN Beef Roast with Fennel, Parsnips and Carrots




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!


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



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