Oven Pot Roast with Vegetables and Horseradish Sauce

5 from 1 vote

Oven Pot Roast with Vegetables and Horseradish Sauce

This old-fashioned oven pot roast is made with lean bottom round roast, potatoes, carrots and turnips, all braised together in a Dutch oven. Serve with an easy Greek yogurt horseradish sauce for a comforting family dinner.

Prep Time20

Cook Time2 15

Total Time2 35

Course: Dinner

Cuisine: American

Keyword: old-fashioned pot roast, oven roast, pot roast dinner

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

2 pounds boneless bottom round roast, trimmed
3/4 teaspoon salt
2 teaspoons olive oil
1/2 cup reduced-sodium beef broth
1 onion, chopped
3 garlic cloves, pressed
1 tablespoon fresh thyme or 1 teaspoon dried
1-1/4 pounds baby potatoes, halved
1-1/2 cups baby carrots
2 medium turnips, peeled and cut into 1-inch pieces
1/2 cup fat-free plain Greek yogurt
3 tablespoons prepared horseradish
1 teaspoon Dijon mustard

Instructions

Preheat the oven to 350 F.
Sprinkle the beef with 1/2 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 1/4 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

Notes

Serving size: 2 slices beef with generous 1/2 cup vegetables + 1-1/2 tablespoons horseradish sauce

WW Points: 1

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7 PointsPlus (Old plan)

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.

Nutrition