Sprinkle the beef with ½ teaspoon salt. Place the oil in a Dutch oven set over medium-high heat.
When it begins to glisten, add the beef and cook it, turning frequently, until it is browned on all sides, about 8 minutes total.
Add the broth and stir scraping up any browned bits from the bottom of the pot.
Add the onion, garlic and thyme and bring to a boil.
Cover the pot and place it in the oven and bake for 45 minutes. Turn the meat and then bake, covered for another 45 minutes.
Add the potatoes, carrots and turnips to the Dutch oven. Cover and return to the oven to bake until the beef and vegetables are fork-tender, about 45 minutes more.
Meanwhile, to make the horseradish sauce, stir together the yogurt, horseradish, mustard and remaining ¼ teaspoon salt. Cover and place in the refrigerator until ready to use.
Transfer the beef to a cutting board and slices across the grain, into 16 slices.
Serve with the vegetables and horseradish sauce
Recipe Notes
Feel free to substitute cubes of sweet potatoes, butternut squash or parsnips for the baby potatoes, carrots or turnips in this oven pot roast with vegetables recipe.I liked the horseradish sauce but thought it made a lot, so will make only half as much next time.Serving size: 2 slices beef with generous ½ cup vegetables + 1-½ tablespoons horseradish sauce7*SmartPoints (Green plan)6*SmartPoints (Blue plan)5*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Nutrition Facts
Simple Oven Pot Roast with Vegetables and Horseradish Sauce
Amount Per Serving (2 slices beef with generous ½ cup veggies + 1-½ tablespoons horseradish sauce)
Calories 287Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 20g7%
Fiber 3g12%
Protein 37g74%
* Percent Daily Values are based on a 2000 calorie diet.