A Harvest of Recipes with USDA Foods, p. 80
1 pound beef roast, thawed
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon vegetable oil
8 red potatoes, peeled and quartered (or 2
cans, about 30 ounces, low-sodium sliced potatoes, drained)
2 turnips, peeled and quartered (or 1 can,
about 15 ounces, low-sodium sweet potatoes, drained)
½ cup onion, chopped in 1-inch pieces
½ cup carrots, chopped in 1-inch pieces
½ cup low-sodium tomato juice
Time once again for my semiannual plug that turnips don't get the credit they deserve.
Preheat oven to 350 degrees F.
Season the roast with salt and pepper.
In a large pan, brown the roast in the oil over medium
to high heat for 10 to 12 minutes. Drain fat.
Use a large iron skillet or roasting pan. Put the roast
in the middle of the pan. Add the potatoes, turnips, onions, and carrots around
the roast.
Pour the tomato juice over the roast and vegetables.
Cover the pan with a lid or foil and bake for 1 hour or
until potatoes are cooked.
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| This might be the last thing I make in this oven before we get a new one. Thanks for the burned-on memories, oven. |
If desired, cut roast into one inch chunks. Mix and
serve.
 |
| Cozy beef! |
My Rating: 3/5 "I could have handled some seasoning, TBH. But the potatoes and turnips were great - warm and tender and filling. Maybe this is a recipe that you could futz with and make it your own!"
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