Recipe: Tasty tangy roast beef with leek, turnip, and sweet potatoes

tangy roast beef with leek, turnip, and sweet potatoes. 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. The mix will roast up best is you take the time to cut the vegetables.

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 have tangy roast beef with leek, turnip, and sweet potatoes using 13 ingredients and 6 steps. Here is how you cook that.

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

1. You need of leek.
2. Prepare of sweet potatoes peeled.
3. You need of turnip peeled.
4. Prepare of cider vinegar.
5. It's of chili powder.
6. You need of cumin.
7. You need of garlic powder.
8. Prepare of onion powder.
9. It's of packed brown sugar.
10. You need of 15 ounce can tomato sauce.
11. You need of olive oil.
12. You need of beef chuck or rump, boneless trimmed of fat.
13. Prepare 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. The addition of sweet potatoes makes this main dish even more pleasing! MORE+ LESS Add apples, sweet potatoes and onion to remaining butter mixture; toss to coat.