Pot Roast with Root Vegetables
|Boneless beef roast||3 Pound (1 Eye Of Round)|
|Vegetable cooking spray||1|
|Garlic||2 Clove (10 gm), minced|
|Freshly ground pepper||1⁄2 Teaspoon|
|No salt beef broth||1 Cup (16 tbs), undiluted|
|Carrots||8 Medium, scraped and cut in half crosswise|
|Parsnips||8 Medium, scraped and cut in half crosswise|
|Turnips||4 Medium, quartered|
|Onion||1 Large, cut into wedges|
|Non fat sour cream||1 Cup (16 tbs)|
|Prepared horseradish||2 Tablespoon|
Trim fat from roast.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add meat, and cook until browned on all sides; sprinkle with garlic, salt, and pepper.
Pour broth over meat; bring to a boil.
Cover, reduce heat, and simmer 1 hour and 45 minutes.
Add carrot and next 3 ingredients; bring to a boil.
Cover, reduce heat, and simmer 45 minutes or until meat and vegetables are tender.
Combine sour cream and horseradish; set aside.
Transfer meat to a serving platter.
Arrange vegetables around roast.
Let meat stand 10 minutes before slicing.