This was another great recipe that makes enough for another meal. I’ve really been enjoying being able to stretch one meal into two and it definitely helps with the ever increasing gas prices! This week has been quite stressful between work, family life and me having pink eye, but knowing that I planned out my meals the week before helped keep things under control.
This recipe is very hearty and make enough for dinner, leftovers for Ross and I and then more meat for my second recipe – I’ll be posting that later this weekend.
1 Tbsp olive oil
5 lb boneless beef chuck or rump roast, trimmed of fat
Fresh ground pepper
1 large onion, chopped
1 large sweet potatoes, peeled and cut into chunks
1 large turnip, peeled and chopped
15 oz can of tomato sauce
1/2 cup firmly packed light brown sugar
1 Tbsp cider vinegar
1 Tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
Heat the oil in a large stockpot over medium-high heat. Season the beef with salt and pepper. Add the roast to the pan and brown on all sides. Using tongs, remove the roast from teh pan and set aside.
In the same pan, add the onion, sweet potatoes and turnip and cook, stirring a few times until the vegetables begin to brown about 3 minutes. Return the beef to the pan.
While the vegetables are cooking, in a medium bowl, whisk together the remaining ingredients. Pour over the beef and vegetables and bring to a boil. Reduce the heat to low, cover and simmer, turning the roast every 20 to 30 minutes until the meat is tender, about 60-80 minutes.
Let the beef roast rest for 15 minutes and then cut into 1/4 inch thick slices. Serve one-third fof the meat with this meal and all the vegetables. Refrigerate the remaining beef for up to 3 days or freeze for 3 months.
Recipe adapted from Quick Fix Meals by Robin Miller