Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, tangy roast beef with leek, turnip, and sweet potatoes. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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tangy roast beef with leek, turnip, and sweet potatoes is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. tangy roast beef with leek, turnip, and sweet potatoes is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook tangy roast beef with leek, turnip, and sweet potatoes using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make tangy roast beef with leek, turnip, and sweet potatoes:

1. Make ready 1 leek
2. Make ready 2 sweet potatoes peeled
3. Make ready 1 turnip peeled
4. Make ready 1 tbsp cider vinegar
5. Make ready 1 tbsp chili powder
6. Prepare 1 tsp cumin
7. Make ready 1 tsp garlic powder
8. Get 1 tsp onion powder
9. Get 1/3 cup packed brown sugar
10. Take 1 15 ounce can tomato sauce
11. Prepare 2 tbsp olive oil
12. Prepare 2 1/2 lb beef chuck or rump, boneless trimmed of fat
13. Get 1 salt and pepper

Place the sweet potatoes and onion in the bag. Slow-roasted beef makes the ultimate Sunday lunch, served with wonderfully crispy roast potatoes. Put the leeks and carrots in a large roasting tin. Mix the Dijon mustard, sugar and some seasoning in a bowl and spread all over the beef Porcini-dusted beef with turnip and potato mash.

Instructions to make tangy roast beef with leek, turnip, and sweet potatoes:

1. heat oil in large dutch oven or stockpot over medium high heat. Season the beef with salt and pepper. Add the roast to pan and brown all sides. Using tongs remove it from pan and set aside…To same pan add leeks, sweet potatoes and turnip….( chopped of course).. and stir a few times, until veggies begin to brown….
2. whisk remaining ingredient in medium bowl
3. return meat to pan and add sauce
4. bring to boil…then cover…..reduce heat to low
5. turn roast every 20 minutes or so…until meat and veggies are tender about 1 1/4 hours
6. let rest 15 minutes….. enjoy

This dish of roasted beets, carrots, and sweet potatoes is a great way to warm up your winter, but in truth, roasted vegetables are great at any time of year. These roasted veggies can dress up a salad, making it beautiful and nutritious, but they are also perfect when served warm alongside fish or your. This pot roast calls for veggies and herbs you can find at your local famers market. Place flour in a shallow dish. Sprinkle beef evenly with salt and pepper; dredge in flour.

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