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Pot Roast With Root Vegetables

RecipePicture

Ingredients
3 garlic cloves, crushed
1½ teaspoons rosemary
1½ teaspoons coarsely cracked black pepper
1 teaspoon salt
One 2-pound well-trimmed beef rump roast
1½ pounds sweet potatoes, peeled and cut into 1-inch chunks
1½ pounds small red-skinned potatoes, cut into ¾-inch wedges
2 large onions, cut into ½-inch wedges
3 large carrots cut into 1-inch chunks
3 medium parsnips cut into 1-inch chunks
2 celery stalks, cut into ½-inch pieces
½ cup chicken or beef broth
1 tablespoon extra-virgin olive oil

Directions
1. Preheat oven to 375 F.

2. In small bowl or cup, combine garlic, rosemary, 1 teaspoon of pepper and ½ teaspoon of salt. Rub mixture over roast.

3. Place sweet potatoes, red potatoes, onions, carrots, parsnips and celery in large roasting pan. Drizzle with broth and olive oil and remaining ½ teaspoon each pepper and salt. Toss to mix.

4. Place roast on top of vegetables and roast 1 hour and 15 minutes, stirring vegetables occasionally, or until meat is rare (135 F on a meat thermometer).

5. Transfer roast to a platter and set aside, loosely covered.

6. Continue roasting vegetables, turning occasionally, 15 to 20 minutes, or until lightly browned and tender.

7. Transfer vegetables and pan juices to a large platter. Carve meat into thin slices and arrange on platter; pour any juices from cutting board over meat.

Serves: 8
Nutritional Information (per serving)

Calories 381
Total Fat 8.1 g
Fiber 7.5 g
Protein 30 g
Carbohydrate 48 g
Cholesterol 66 mg
Sodium 444 mg

Source: www.wholehealthmd.com