Comments on: Beef Pot Roast with Winter Root Vegetables

By: MENU PLAN- November Week 4 | PCOS Diva

MENU PLAN- November Week 4 | PCOS Diva — Mon, 28 Nov 2011 01:24:10 +0000

[...] Beef Pot Roast with Winter Root Vegetables Roasted Brussels Sprouts with [...]

By: Primal, Paleo Link Love: Edition 17

Primal, Paleo Link Love: Edition 17 — Sat, 05 Feb 2011 15:40:19 +0000

[...] Beef Pot Roast with Winter Root Vegetables [...]

By: Nourishing Warm Winter Meals

Nourishing Warm Winter Meals — Sat, 22 Jan 2011 01:19:14 +0000

[...] Beef Pot Roast with Winter Root Vegetables [...]

By: Jesse

Jesse — Sat, 08 Jan 2011 04:43:41 +0000

Yummy! Just made a roast from local Chaffin Family Orchards and did the slow cooker method and it was delicious! Even for my husband who is not a fan of roasts!!!
Thank you for sharing your wonderful nourishing recipes!

By: Jessica

Jessica — Thu, 16 Dec 2010 21:28:14 +0000

Made this the other night……SO delicious, SO tender….it was awesome, thanks for sharing.

By: Weight Loss

Weight Loss — Sun, 23 May 2010 11:12:21 +0000

Seems to be delicious.
Thanks Jenny, i’ll give it a try

By: Amy

Amy — Tue, 18 May 2010 23:44:11 +0000

This was fabulous! I used chuck roast, carrots, celery, and mushrooms. Didn’t have fresh thyme, but used a bit of dried. So tasty!

By: Healthy School Lunch Ideas

Healthy School Lunch Ideas — Fri, 16 Apr 2010 04:37:52 +0000

[...] Leftover Beef Pot Roast with Winter Vegetables [...]

By: Dina

Dina — Fri, 02 Apr 2010 03:17:42 +0000

Made this with a buffalo rump roast at 7200 feet above sea level. Wasnt sure if you should cook it to temperature or just cook it as long as you can to get it more tender….after 3 hours the inner temp was over 170 so I turned the oven off and left it in there another hour. Worked out well. I used potatoes, carrots, beets and a one turnip (that’s all I had . It seems to be a very forgiving recipe if I could make it so well with most ingredients improvised .
Also, the roast was 7lbs so we split it into two and used a Le Creuset heavy iron pot for one and a Pampered Chef stone covered dish for the other. Both worked out to be equally yummy and cooked to the same temp at about the same time (I preheated the stone one in the oven first).
Thanks for the recipes – love checking them out.

By: Melissa

Melissa — Thu, 21 Jan 2010 17:28:52 +0000

Thx, Jenny. I’ll let you know how it turns out. Oh, should I brown the meat before putting into the crock pot?

By: Jenny

Jenny — Thu, 21 Jan 2010 13:35:41 +0000

Melissa -

The chuck roast would work very, very well in the recipe; however, I'd encourage you to cook it in a slow cooker instead of a clay baker or dutch oven. It'll be much more tenderizing for that ct of meat. If you're not a huge turnip fan, you might omit them from the slow cooker as they might overpower the flavor of the other vegetables since the cooking time is so long.

Hope that helps =

Jenny

By: Jenny

Jenny — Thu, 21 Jan 2010 13:33:10 +0000

Hi Annie -

I think you'll really like it. I made this one from a Parker Pastures roast and it was so good. Definitely try it in the slow cooker. If you're not a fan of turnips, I might omit them in the slow cooker as they can be very overpowering.

Take Care

- Jenny