Pot Roast with Rutabaga and Parsnips
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When the weather turns chilly, a recipe like this is great to turn to - the roast cooks for hours in the oven, warming your house and whetting your appetite for dinner.

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Ingredients

For 4 COM_JOOMRECIPE_SERVING_TYPE_

pot-roast-with-rutabaga-and-parsnips

  • chuck eye roll
  • 1/2 lb rutabaga
  • 1/2 lb parsnips
  • salt
  • pepper
  • 2 T sunflower oil
  • 2 onions

Pot Roast with Rutabaga and Parsnips Directions

  1. Use paper towels to pat the meat dry. Season with 1 1/2 teaspoons of salt and some black pepper. Heat a heavy, lidded pan (slightly larger than the meat) over high heat for 3 minutes. Add the sunflower oil, then place the chuck eye roll in the pan. Sear 4-5 minutes, until golden brown, then flip and sear the other side. Lower the heat to medium, and push the meat to the side of the pan. Add the onions and stir to coat in oil. Season with salt and pepper, and cook, stirring, 2-3 minutes. Pour water into the pot, enough to come halfway up the meat. Bring to a boil, then turn the heat to very low and cover. Simmer for 3 1/2 hours, turning the brisket occasionally. Add the rutabaga and parsnip, and cook for another 45-60 minutes, until the vegetables are cooked through, and the meat is fork-tender.
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