Here’s a good cold weather recipe for you that’s pretty hearty (and easy to make!). The flavors in this dish are awesome and I like that root vegetables are used instead of traditional pot roast veggies (don’t get me wrong, I like those, too!). This is also one of those dishes that make excellent leftovers. If you’re like my Dad, you would turn this into hash the next morning for breakfast, but since I have a bit of an issue with my foods all mixed together, I will be eating it again in this form.
- 2 pounds beef bottom round roast, trimmed
- Black pepper
- 2 tsp olive oil
- 1 cup unsweetened apple cider
- 1 cup dry red wine
- 4 garlic cloves, minced
- 3 medium parsnips, peeled and cut into chunks
- 3 carrots, cut into 1 inch pieces
- 1 sweet potato, peeled and cut into chunks
- 2 onions, cut into wedges
- 2 tsp dried thyme
Preheat oven to 350 degrees.
Sprinkle beef with salt and pepper to taste. Heat oil in dutch oven over medium high heat. Add beef and sear on all sides, about 8 minutes. Add cider and wine and garlic, and bring to boil. Cover, transfer pot to oven, and bake for 1 hour, turning once halfway through.
Stir in vegetables and thyme. Cover and bake until beef and vegetables are tender, about 2 hours. Transfer beef to cutting board and let cool for about 10 minutes. Cut into 16 slices and serve with vegetables and broth.
Courtesy of Weight Watchers