How to Make Appetizing tangy roast beef with leek, turnip, and sweet potatoes

tangy roast beef with leek, turnip, and sweet potatoes. Take sweet potatoes out of the oven and transfer. Roasting turnips mellows their sharp flavor and makes them wonderfully tender - the perfect vegetable side dish. Mix things up by roasting other root vegetables - potatoes, parsnips, and rutabagas are all goods choices.

And for those planning ahead, it's even better when cooked, refrigerated and sliced for serving the next day. This version melds a vinegary tang with a touch of brown sugar, resulting in a deeply flavorful sauce. Bake earthy potatoes and turnips with smoky bacon and rosemary for an appetizing alternative to mashed potatoes. You can cook tangy roast beef with leek, turnip, and sweet potatoes using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of tangy roast beef with leek, turnip, and sweet potatoes

1. It's 1 of leek.
2. Prepare 2 of sweet potatoes peeled.
3. You need 1 of turnip peeled.
4. It's 1 tbsp of cider vinegar.
5. It's 1 tbsp of chili powder.
6. It's 1 tsp of cumin.
7. It's 1 tsp of garlic powder.
8. Prepare 1 tsp of onion powder.
9. You need 1/3 cup of packed brown sugar.
10. It's 1 of 15 ounce can tomato sauce.
11. You need 2 tbsp of olive oil.
12. It's 2 1/2 lb of beef chuck or rump, boneless trimmed of fat.
13. Prepare 1 of salt and pepper.

Place the bacon and its drippings in a large bowl. Add the turnips, potatoes, cream, rosemary, salt, pepper, and garlic and toss to combine. While cleaning out the fridge I found barbecue sauce, red pepper jelly and hoisin sauce - the perfect trio for creating this this slightly tangy and sweet, utterly delicious roast. Slow Cooker Beef and Sweet Potato Stew with Corn and Chiles.

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

1. 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.....
2. whisk remaining ingredient in medium bowl.
3. return meat to pan and add sauce.
4. bring to boil...then cover.....reduce heat to low.
5. turn roast every 20 minutes or so...until meat and veggies are tender about 1 1/4 hours.
6. let rest 15 minutes..... enjoy.

I love the sweet potatoes in stews. When I make pot roast I now add more sweet potatoes, less regular potatoes, carrots, turnips, onions. Love the sweet potatoes and chilis in this for a great change up to traditional beef stew. Harissa Chicken with Leeks, Potatoes, and Yogurt. One of my all-time favorites, this sheet-pan supper has it all—spicy harissa-laced roasted chicken; sweet, browned leeks; crunchy potatoes; plus a cool garnish of salted yogurt and plenty of fresh bright herbs.