tangy roast beef with leek, turnip, and sweet potatoes. Beef Roast in the Wolfgang Puck Pressure Oven. I put potatoes in the bottom, covered by an onion, the roast over that, and filled in the sides of the slow cooker with baby carrots. Sweet potatoes are in season late October through December.
Ahem… like potato? p.s If you have leftover potatoes, I highly recommend saving them. Savory beef brisket gets slow-cooked with potatoes and peppers in a deeply flavorful sauce. And for those planning ahead, it's even better when cooked, refrigerated and sliced for serving the next day. You can have tangy roast beef with leek, turnip, and sweet potatoes using 13 ingredients and 6 steps. Here is how you cook that.
Ingredients of tangy roast beef with leek, turnip, and sweet potatoes
- You need 1 of leek.
- Prepare 2 of sweet potatoes peeled.
- You need 1 of turnip peeled.
- It’s 1 tbsp of cider vinegar.
- You need 1 tbsp of chili powder.
- Prepare 1 tsp of cumin.
- It’s 1 tsp of garlic powder.
- It’s 1 tsp of onion powder.
- You need 1/3 cup of packed brown sugar.
- It’s 1 of 15 ounce can tomato sauce.
- Prepare 2 tbsp of olive oil.
- Prepare 2 1/2 lb of beef chuck or rump, boneless trimmed of fat.
- Prepare 1 of salt and pepper.
This version melds a vinegary tang with a touch of brown sugar, resulting in a deeply flavorful sauce. Serve the beef with the vegetables, roast potatoes and extra thyme, with the pan juices alongside. Tesco Finest all-rounder potatoes give fantastically fluffy yet crisp roast potatoes, the perfect accompaniment to this You may also like. Porcini-dusted beef with turnip and potato mash.
tangy roast beef with leek, turnip, and sweet potatoes step by step
- heat oil in large dutch oven or stockpot over medium high heat. Season the beef with salt and pepper. Add the roast to pan and brown all sides. Using tongs remove it from pan and set aside…To same pan add leeks, sweet potatoes and turnip….( chopped of course).. and stir a few times, until veggies begin to brown…..
- whisk remaining ingredient in medium bowl.
- return meat to pan and add sauce.
- bring to boil…then cover…..reduce heat to low.
- turn roast every 20 minutes or so…until meat and veggies are tender about 1 1/4 hours.
- let rest 15 minutes….. enjoy.
This savory version is loaded with sweet pears, tangy gorgonzola, and sweet caramelized onions wrapped up This Spanish-inspired dish of roasted potatoes tossed in a spicy aioli makes for a crave-worthy side dish. Just start with beef chuck, which gets super tender as it slow cooks in the oven. Place the sweet potatoes, potatoes, onions, and garlic in a large bowl. Pour this over them and mix well to incorporate. If it is too sharp return to the heat and boil a little longer.
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