tangy roast beef with leek, turnip, and sweet potatoes. 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.

tangy roast beef with leek, turnip, and sweet potatoes Roasting turnips mellows their sharp flavor, makes them wonderfully tender, and turns them into the perfect vegetable side dish. Mix things up b Sweet & Tangy Beef Roast. In a large skillet, heat oil over medium heat.

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, tangy roast beef with leek, turnip, and sweet potatoes. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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.

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To begin with this particular recipe, we have to first prepare a few components. You can cook tangy roast beef with leek, turnip, and sweet potatoes using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make tangy roast beef with leek, turnip, and sweet potatoes:

{Make ready 1 of leek.
{Prepare 2 of sweet potatoes peeled.
{Get 1 of turnip peeled.
{Make ready 1 tbsp of cider vinegar.
{Make ready 1 tbsp of chili powder.
{Prepare 1 tsp of cumin.
{Get 1 tsp of garlic powder.
{Prepare 1 tsp of onion powder.
{Make ready 1/3 cup of packed brown sugar.
{Prepare 1 of 15 ounce can tomato sauce.
{Take 2 tbsp of olive oil.
{Prepare 2 1/2 lb of beef chuck or rump, boneless trimmed of fat.
{Get 1 of salt and pepper.

In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew.

Instructions to make tangy roast beef with leek, turnip, and sweet potatoes:

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.

Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Layer the potatoes on top, seasoning well in between the layers. Beef, leeks, and mushrooms complement each other with earthy and comforting flavors. The addition of red wine helps tenderize the meat and pairs wonderfully with the beef flavor. Use a good quality wine, one that you'd drink by the glass.

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