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

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

Add onion to Dutch oven; cook over medium, stirring and scraping bottom of pan often with a wooden spoon, until onion. Season with salt and pepper and spread into a single layer. This recipe uses large chunks of tender rump steak, but you can use any beef from rump to the cheaper stewing beef as this is a long, slow-cooked recipe, so is well suited to less tender cuts. You can have 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. Prepare 1 tbsp of chili powder.
6. You need 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. You need 1 of 15 ounce can tomato sauce.
11. Prepare 2 tbsp of olive oil.
12. Prepare 2 1/2 lb of beef chuck or rump, boneless trimmed of fat.
13. You need 1 of salt and pepper.

I found the original recipe here, but couldn't find it when I went looking for it. How to Make Turnip Leek Soup. Sauté the leeks in melted butter until golden. Pour in the broth and wine then bring to a boil.

tangy roast beef with leek, turnip, and sweet potatoes step by step

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.

Transfer the mixture to a blender. If desired, garnish each serving with a dollop of sour cream, some chopped cilantro, and a few sweet, spicy nuts. Put the bay leaves and thyme in the bottom of a large gratin dish or a medium roasting pan. Dump the potatoes and turnips on top. Pour in the broth and scatter the butter around.