Harvest roots seem to be a thing of the past. I think it’s because so few people garden. Growing up we had a really big garden. Like A LOT of work, big garden. It’s why I have a love/hate relationship with gardening. I love going outside and grabbing veggies. I hate weeding and upkeep. I need to win the lottery so I can have a big garden and hire someone to take care of it, then go out and putter around if I feel like it. lol
But until then, there are many things you can grow with very little effort. Root vegetables are one of those things. Carrots, turnips and parsnips are low maintenance. They add a lot of flavor to your dishes and have more nutrients than plain old potatoes. I’m not bashing the potato, I love them. But it’s pretty crazy how adding the other root vegetables can change up a “normal” recipe.
- 2 Tbsp oil
- 1 beef chuck roast
- 1 small onion, peeled and thinly sliced
- 1 Tbsp chopped rosemary
- 2 bay leaves
- 1 cup dry red wine
- 4 cups beef stock
- 2 Tbsp Worcestershire sauce
- 1 tsp fresh black pepper
- 8 small red potatoes, halved
- 1 yellow onion, peeled, quartered
- 4 carrots, peeled, coarse cut
- 2 small turnips, peeled, quartered
- 2 small parsnips, peeled, coarse cut
- 1 tsp chopped fresh dill
- 2 Tbsp chopped fresh parsley
- salt and pepper to taste
- Preheat your oven to 325 degrees.
- In a large Dutch oven or other oven-safe big pot, heat the oil over medium-high heat.
- When hot, add the beef chuck roast and cook on both sides until browned very well.
- Remove the beef from the Dutch oven and set aside.
- Add the onion, rosemary, bay leaves, and rosemary to the Dutch oven and cook over medium-high heat, stirring, for about 2 to 3 minutes or until herbs are fragrant.
- With the heat still on, pour the wine in the Dutch oven and stir, loosening the brown bits. Continue cooking and stirring until the liquid thickens and reduces.
- Pour in the beef stock and Worcestershire sauce and bring back to a simmer.
- Add the black pepper, then lay the roast in the Dutch oven and put the cover on.
- Put the Dutch oven in the oven and cook for 1½ hours.
- Remove and add the potatoes, onion, carrots, turnips, and parsnips; put cover back on and return to oven and continue cooking for 30 minutes more, or until the veggies are fork tender.
- To serve: Remove the beef roast and vegetables from the Dutch oven and set aside, covering to keep warm.
- To the Dutch oven, add the dill and parsley, taste and add more salt and pepper if desired.
- Serve plates with meat, vegetables alongside, and spoon the sauce from the Dutch oven over everything.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
Please be aware that some links used are to affiliates. They are almost always to products I use and love.