Published: by Absolutely Recipes, in the recipes category.

Root Vegetable Pot Roast Recipe.

Ingredients:

1 can (14-1/2 ounces) reduced-sodium beef broth
2 chai black tea bags
2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes
2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1 large onion, cut into 1-inch wedges
2 celery ribs, cut into 1/2-inch pieces
1 tablespoon olive oil
1 boneless beef chuck roast (about 3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 medium lemon, thinly sliced
3 tablespoons cornstarch
3 tablespoons cold water

Recipe Instructions:

In a small saucepan, bring broth to a boil; remove from heat.
Add tea bags; steep, covered, 3-5 minutes according to taste.
Discard tea bags.
Meanwhile, combine vegetables in a 6 quart slow cooker.

In a large skillet, heat oil over medium-high heat; brown roast on all sides.
Place over vegetables; pour tea-steeped broth over top.
Sprinkle roast with salt and pepper; top with lemon slices.
Cook, covered, on low until beef and vegetables are tender, 7-9 hours.

Discard lemon slices.
Remove roast and vegetables from slow cooker; keep warm.

Transfer cooking juices to a saucepan; skim off fat.
Bring juices to a boil.
In a small bowl, mix cornstarch and water until smooth; stir into juices.
Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Serve with roast and vegetables.

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