Root Vegetable Pot Roast (with Tea-Steeped Broth & Maple Finish)
Albert WoodWhen the weather turns moody, this Root Vegetable Pot Roast is the hug-in-a-bowl your table’s been waiting for. Tea-steeped broth builds depth, while Wood’s Vermont Smoked and Ghosted Maple Syrups finish the gravy with balanced smoke and gentle heat. From our sugar bush to your table.
Tips & Variations
- Swap rutabaga for turnips if preferred.
- All-smoked maple for mild heat; add extra Ghosted for more kick.
- Oven method: 300°F in a covered Dutch oven for 3–3½ hours.
Serving Ideas
- Over mashed potatoes or buttered egg noodles
- With garlicky sautéed greens
- Finish with chopped parsley
Storage
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently with a splash of broth.
Root Vegetable Pot Roast (with Tea-Steeped Broth & Maple Finish)
Rated 5.0 stars by 1 users
Author:
Al Wood
Servings
8
Prep Time
30 minutes
Cook Time
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
Cooking Juices:
- 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.
Recipe Note
I added 2 more cups of beef broth for a juicier dish for serving.
A delicious taste for a vegetable pot roast, and great for a cool, rainy, or snowy day.