Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tangy roast beef with leek, turnip, and sweet potatoes. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Beef Roast in the Wolfgang Puck Pressure Oven. Savory beef brisket gets slow-cooked with potatoes and peppers in a deeply flavorful sauce. And for those planning ahead, it's even better when cooked, refrigerated and sliced for serving the next day.
tangy roast beef with leek, turnip, and sweet potatoes is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. tangy roast beef with leek, turnip, and sweet potatoes is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have tangy roast beef with leek, turnip, and sweet potatoes using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make tangy roast beef with leek, turnip, and sweet potatoes:
- Make ready 1 leek
- Take 2 sweet potatoes peeled
- Prepare 1 turnip peeled
- Get 1 tbsp cider vinegar
- Get 1 tbsp chili powder
- Get 1 tsp cumin
- Make ready 1 tsp garlic powder
- Prepare 1 tsp onion powder
- Make ready 1/3 cup packed brown sugar
- Make ready 1 15 ounce can tomato sauce
- Make ready 2 tbsp olive oil
- Get 2 1/2 lb beef chuck or rump, boneless trimmed of fat
- Get 1 salt and pepper
Savory sweet potatoes, glad that I found you!" Super easy recipe and delicious; I left mine in longer, stirring frequently enough that the sweet potatoes browned evenly, but my onions were a little burnt and shrivel-y. Root vegetables (potatoes, carrots, parsnips, sweet potatoes, etc). Broccoli, brussels sprouts, zucchini, summer squash, onions, cauliflower, bell peppers, etc. How to roast vegetables in the oven.
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
Set your oven temperature fairly high. Sprinkle Oxo powder on bottom of large roasting pan. Flip roast, fat side down and make ½ inch slices ¾ of the way down, from top to bottom, leaving fatty surface intact. Place sweet potatoes in one bag; shake to coat potatoes. Spread potatoes in a single layer on greased shallow roasting pan.
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