Root Vegetable Pot Roast Recipes

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ROOT VEGETABLE POT ROAST



Root Vegetable Pot Roast image

Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots turn this simple pot roast into a tender, flavorful main.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 boneless beef chuck roast (3 lb)
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups chopped onions
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 cup dry red wine
1/4 cup tomato paste
4 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1 1/4 lb rutabaga, peeled, cut into 1-inch cubes
1/2 lb parsnips, peeled, cut into 2-inch pieces
1/2 lb turnips, peeled, cut into 1-inch pieces
1/2 lb carrots, cut into 2-inch pieces

Steps:

  • Heat oven to 350°F. In 4-quart ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; cook 2 to 3 minutes on each side or until browned. Remove beef from Dutch oven; set aside.
  • Cook onions in drippings 5 to 8 minutes, stirring occasionally, until browned. Place beef on onions. In medium bowl, stir together broth, wine, tomato paste, garlic and thyme with whisk. Pour over beef and onions. Heat to simmering.
  • Cover; bake 1 hour 30 minutes. Arrange rutabaga, parsnips, turnips and carrots around beef. Cover; bake 1 hour longer or until beef and vegetables are tender. (Shred beef, using 2 forks, if desired.) Serve beef and vegetables with cooking liquid.

Nutrition Facts : Calories 460, Carbohydrate 21 g, Fat 1/2, Fiber 6 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg

POT ROAST WITH ROASTED ROOT VEGETABLES



Pot Roast with Roasted Root Vegetables image

Provided by Sandra Lee

Categories     main-dish

Time 8h10m

Yield 4 servings

Number Of Ingredients 19

1 1/2 pounds beef bottom round roast
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
2 carrots, cut into 3-inch pieces
2 russet potatoes, cut into 1-inch cubes
1/2 pound turnips, cut into wedges
2 tablespoons canola oil
1 teaspoon each fresh rosemary and fresh thyme leaves
1 red onion, sliced

Steps:

  • For Pot Roast:
  • Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
  • For Roasted Root Vegetables:
  • One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
  • Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili.

BEEF ROAST WITH ROOT VEGETABLES



Beef Roast with Root Vegetables image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 12h20m

Yield 4 servings (with leftovers for 2 additional meals)

Number Of Ingredients 13

1/2 cup chopped onion
2 large sweet potatoes, cut into 2-inch pieces
2 parsnips, peeled and chopped
1 celery root (celeriac), peeled and chopped
1 (5-pound) boneless beef roast, trimmed of fat
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes
1/3 cup maple syrup
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
  • Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
  • Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
  • Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.

BEEF POT ROAST WITH ROOT VEGETABLES



Beef Pot Roast With Root Vegetables image

This pot roast is the recipe I have been making all my cooking life The secret is to find a cut of meat that is well marbled; chuck, boneless blade, shoulder roast. Talk to your butcher. Personally, I find the roast is juicier if you are not able to slice it, but chunk it to serve. If you own a Creuset or a dutch oven; now is the time to take it out. I don't so I use my cheap roast pan. Stilll comes out fabulous.

Provided by Sageca

Categories     Vegetable

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 10

6 -8 lbs roast beef blade roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 onions, chopped
2 garlic cloves, finely chopped
4 cups beef broth
2 onions, cut in 1/2
8 carrots
8 yukon gold potatoes

Steps:

  • Pat roast dry; season with salt and pepper.
  • Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes.
  • Remove roast from pan and place in roasting pan.
  • Add first batch of chopped onions and garlic. Cook until tender, about 4 minutes.
  • Add 2 cups broth; bring to boil and deglaze pan. Add to roast pan. Cover tightly; cook in preheated 350ºF oven for 3 hours.
  • Arrange remaining onions, carrots, potatoes and remaining beef broth around roast. Cover and continue to cook for 2 hours or until vegetables and beef are tender.
  • Remove beef and vegetables to serving platter; keep warm.
  • Skim any fat from juices; pour both into gravy bowl.
  • Slice meat or chunk up meat, arrange with vegetables on plates and spoon juices on top.

Nutrition Facts : Calories 189.9, Fat 2.3, SaturatedFat 0.5, Sodium 641.6, Carbohydrate 38.7, Fiber 5.1, Sugar 6.4, Protein 5.1

ROASTED ROOT VEGETABLES



Roasted Root Vegetables image

Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil

Provided by Rita1652

Categories     One Dish Meal

Time 1h20m

Yield 5 serving(s)

Number Of Ingredients 8

2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
salt
1 head garlic, separated into cloves and peeled
chopped fresh herb, like rosemary
balsamic vinegar
vinegar (optional)

Steps:

  • Heat oven to 400 degrees.
  • Place the root vegetables and onion in a roasting pan.
  • Toss the vegetables with the olive oil and salt to taste.
  • Do not crowd the vegetables.
  • Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
  • After 30 minutes, scatter the garlic cloves in with the vegetables.
  • Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
  • Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

Nutrition Facts : Calories 50.5, Fat 2.8, SaturatedFat 0.4, Sodium 3, Carbohydrate 6, Fiber 0.6, Sugar 1.1, Protein 1

POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Provided by judy2304

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 6h5m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2 ½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
  • Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
  • Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
  • Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
  • Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g

POT ROAST WITH WINTER ROOT VEGETABLES



Pot Roast with Winter Root Vegetables image

Provided by Bruce Aidells

Categories     Beef     Garlic     Braise     High Fiber     Dinner     Bacon     Root Vegetable     Red Wine     Winter     Shallot     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 17

2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes

Steps:

  • Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
  • Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
  • Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.

ROASTED ROOT VEGETABLES



Roasted Root Vegetables image

Pleasantly seasoned with rosemary and garlic, this appealing side dish showcases good-for-you roasted turnips, carrots and potatoes. It's a nice homey addition to our family's holiday meal. -Kerry Sullivan, Maitland, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 8

5 medium red potatoes, cubed
4 medium carrots, cut into 1/2-inch slices
2 small turnips, peeled and cubed
1 garlic clove, minced
2 to 4 tablespoons olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat. , Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED AND MARINATED ROOT VEGETABLES



Roasted and Marinated Root Vegetables image

Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.

Provided by Paul Kahan

Categories     Fall     Advance Prep Required     Vegetable     Dinner     Side     Root Vegetable     Beet     Sweet Potato/Yam     Turnip     Quick & Easy     Marinate     Vegetarian     Vegan     Soy Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Peanut Free

Yield 6 servings

Number Of Ingredients 10

2 pounds beets, sweet potatoes, or turnips (any color, golf ball-to baseball-size)
1/4 cup rice bran oil, grapeseed oil, or olive oil
1 tablespoon kosher salt
2 teaspoons sugar or honey
1 teaspoon freshly ground black pepper
2 sprigs thyme
2 sprigs rosemary
Juice of 1 orange or lemon, or 2 tablespoons red, champagne, or cider vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red chile flakes

Steps:

  • Prep:
  • Preheat the oven to 350°F.
  • Depending on the size and type of the root, peel it or not. Peel the dirty, gnarly beets. Sweet potato skins soften up when roasting, so leave those on. For thinner-skinned turnips, a good scrubbing will do.
  • Cut the roots into chunks; I like them about 1 inch thick and 2 inches long. Cut the round roots through the equator and chunk them up from there. For sweet potatoes, cut them in half lengthwise, then again lengthwise, and then into 2-inch pieces. If you can find baby sweet potatoes, just cut those in half. There's no wrong way to do this; just keep all of your vegetables similar in size and shape so they cook evenly.
  • Roast:
  • Preheat an ovenproof sauté pan large enough to hold the root vegetables in one layer over medium-high heat. Add the rice bran, grapeseed, or olive oil and continue heating until the oil shimmers and is thinking about smoking. Carefully add the roots and let them caramelize on one side, 2 to 3 minutes. Check to make sure they're not burning-lower the heat if they're scorching in some spots. Give the roots a toss in the pan (tongs work, too) and season with the salt, sugar, and pepper. Add the thyme and rosemary and transfer the pan to the oven.
  • Cook until the vegetables are lightly browned and tender. Start checking with the tip of a sharp knife after 6 minutes and continue to check every 5 minutes. They're done when they're easily pierced all the way through. The beets will cook in about 30 minutes, the turnips in just 10 minutes or less, and the sweet potatoes in 20 minutes. This will depend on the age, variety, and cut of the vegetable, so use your senses (including common sense) and check often.
  • Marinate:
  • Spoon the roasted vegetables into a large bowl. Discard the herb stems. Add the orange juice or vinegar, extra-virgin olive oil, and chile flakes. Toss until well coated.
  • Serve:
  • You can serve at this point, or store in the fridge for up to 5 days.

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POT ROAST WITH ROOT VEGETABLES RECIPE | LAND O’LAKES
Stir together all seasoning ingredients in bowl; pour over roast. STEP 4. Cover; bake, basting occasionally, 2-2 1/2 hours or until internal temperature of roast reaches 145°F. Remove roast and vegetables to serving platter; keep warm. STEP 5. Stir together flour and water in bowl with whisk; stir in 2 cups pan juices.
From landolakes.com
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10 BEST LEFTOVER POT ROAST VEGETABLES RECIPES | YUMMLY
2022-05-20 onion, carrots, vegetable oil, pot roast, flour, beef base, salt and 6 more Home-Style Pot Roast With Vegetables and Gravy The Spruce Eats salt, baby carrots, all-purpose flour, beef broth, turnips, extra virgin olive oil and 11 more
From yummly.com
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AUTUMN POT ROAST WITH ROOT VEGETABLES - BEEF
Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until ...
From beefitswhatsfordinner.com
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SLOW COOKER POT ROAST WITH MASHED ROOT VEGETABLES - MACROSTAX
2018-11-13 Sear the roast until browned on all sides (avoid moving meat between turns for maximum browning). Remove meat from pan and place in the slow cooker. Add the onions, carrots, celery, and garlic to the hot pan. Cook for 3-4 minutes over high heat, stirring once or twice, until some vegetables start to get a dark brown sear.
From macrostax.com
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BEEF ROAST WITH ROOT VEGETABLES & PAN GRAVY - NINJA KITCHEN
Step 1. Place all Level 1 ingredients, except the cornstarch and water in the pot and stir until combined. Step 2. In a large bowl, add the carrots, onions, potatoes, 1 tablespoon canola oil, salt, and pepper and toss until evenly combined.
From ninjatestkitchen.com
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23 WAYS TO EAT ROOT VEGETABLES DURING PEAK SEASON - ALLRECIPES
2020-11-24 Sweet Potato and Pastrami Hash. Sweet Potato and Pastrami Hash in a grey pot. Credit: rquill67. View Recipe. this link opens in a new tab. This dish gives maximum flavor to root vegetables — potatoes, carrots, and parsnips are cooked …
From allrecipes.com
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BEEF POT ROAST WITH WINTER ROOT VEGETABLES - NOURISHED KITCHEN
2010-01-18 » Home » Recipes » Grass-fed Beef Recipes » Beef Pot Roast with Winter Root Vegetables. Beef Pot Roast with Winter Root Vegetables. Posted: Jan 18, 2010 · Updated: Jul 8, 2019 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.
From nourishedkitchen.com
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ITALIAN-STYLE POT ROAST WITH ROOT VEGETABLES
2016-02-18 Instructions. Arrange parsnips, turnips, sweet potatoes, and onion around edges of a greased 5-qt slow cooker. Season chuck roast on both sides with salt and pepper. Nestle in the middle of slow cooker around the vegetables and sprinkle minced garlic …
From wholeandheavenlyoven.com
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SLOW-COOKER POT ROAST WITH ROOT VEGETABLES AND RED WINE
With a wooden spoon, mix together 1⁄4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage. Add the meat and coat it all over with the marinade. Sprinkle evenly on all sides with the salt and pepper. Meanwhile, heat the butter in a …
From finecooking.com
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SLOW COOKER POT ROAST RECIPE WITH ROOT VEGETABLES
Instructions. Place all vegetables in the bottom of the slow cooker. Next place the roast on top. Spread the Lipton's soup mix on top of the roast. Cook on low for 6-8 hours. Serve immediately.
From hearthandvine.com
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60+ ROOT VEGETABLE RECIPES (OVEN-ROASTED TO INSTANT POT!)
Mix & Match! Balsamic Oven-Roasted Root Veggies (Paleo, Whole30) — An easy roasted root vegetable recipe with beets, parsnips, carrots & onions tossed in cooking oil, seasonings, and balsamic vinegar then cooked until tender and slightly caramelized. This method makes the vegetables taste amazing with hardly any work!
From traditionalcookingschool.com
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CLASSIC LOW CARB POT ROAST WITH VEGETABLES & GRAVY
Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and pepper. When the pot is very hot, add the fat and swirl to coat the bottom of the pot. Brown the chuck roast on one side for 4-5 minutes then flip and brown the other side for another 4-5 minutes.
From lowcarbmaven.com
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ROASTED ROOT VEGETABLES - VEGAN HEAVEN
2022-01-21 Step: Peel the beets and also cut it into 1-inch chunks. Wear kitchen gloves as the beets release pink juice. Cut the potatoes and red onions into wedges. 3. Step: Place the root vegetables in a large bowl and add the olive oil and season with salt and pepper. Stir carefully, so all of the veggies are covered in oil.
From veganheaven.org
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Top Asked Questions

How do you cook a pot roast with gravy?
Serve the gravy with the pot roast and roasted root vegetables. One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray.
What are the best vegetables for pot roast?
Rutabagas are great for pot roast because they’re hearty and filling, but also have a delicate flavor that doesn’t overpower the rest of your meal. Because they’re so mild, you can use them in place of potatoes or other root vegetables in any dish. They’re perfect for making a soup or stew, but they also work really well in pot roast recipes.
How to cook a pot roast in a slow cooker?
Place the pot roast on the vegetables, then add onions, and mushrooms over and around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours.
How do you cook a roast with carrots parsnips and potatoes?
Transfer large pieces of carrot, parsnip, and potato to serving platter using slotted spoon, cover tightly with foil, and proceed with recipe as directed. Transfer roasts to cutting board and tent loosely with foil. Strain liquid through mesh strainer into 4-cup liquid measuring cup.

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