Root Vegetable Pot Roast (with Tea-Steeped Broth & Maple Finish)
Albert WoodRoot Vegetable Pot Roast (with Tea-Steeped Broth & Maple Finish)
Al Wood
8
30 minutes
7 hours
Ingredients
- 2 cans (14½ oz. each) reduced-sodium beef broth
- 2 black tea bags
- 2 medium potatoes (about 1 pound), cut into 1 ½ inch cubes
- 1 medium rutabaga, cut into 1 ½ inch pieces
- 4 medium carrots, cut into ½ inch pieces
- 2 medium parsnips, peeled and cut into ½ inch pieces
- 1 large onion, cut into 1-inch wedges
- 2 celery ribs, cut into ½ inch pieces
- 1 tablespoon olive oil
- 1 boneless beef chuck roast (about 3 pounds)
- 1 teaspoon salt
- 1 teaspoon garlic pepper
- 1 tablespoon Italian Seasoning
- 1 medium lemon, thinly sliced
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- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 2 tablespoons Wood's Vermont Ghosted Maple Syrup
- 2 tablespoons Wood's Vermont Smoked Maple Syrup
Directions
- In a small saucepan, bring the broth to a boil, then remove from the heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker.
- In a large skillet, heat oil over medium-high heat; sprinkle roast with salt, garlic pepper, and Italian seasoning; brown roast on all sides.
- Place the roast over the vegetables; pour the tea-steeped broth into the pot that browned the pot roast, scraping the sides and bottom, adding flavor to the broth.
- Pour broth over the top; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours.
- Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm.
- Transfer the cooking juices to a saucepan and skim off the fat. Bring juices to a boil.
- In a small bowl, mix cornstarch with water until smooth, then stir into the juices. Return to a boil, stirring constantly; add in the smoked and ghosted maple syrup; cook and stir until thickened, 1-2 minutes. Stir into the roast and veggies. Serve.