Ruby Root Roast

It’s no secret that my family LOVES quick and healthy meals around here.  Although this pot roast may sound complicated or intimidating, this tender beef pot roast is easy to throw together and has mild flavors that even the pickiest kids are sure to love.  It has delicious beets, Yukon potatoes, sweet potatoes, and carrots.

Ruby Root Roast Ingredients:

• –  2 medium purple beets
• –  4-6 carrots
• –  1 medium onion
• –  4-6 large cloves of garlic
• –  a few Yukon potatoes and sweet potatoes
• –  1 piece of quality bottom round roast, this one was about 3 pounds
• –  salt and pepper to taste
• –  4 cups quality beef broth
• –  2 tablespoons olive oil

Step 1.  Start by searing the meat in a hot nonstick pan. I like to add the olive oil to the pan along with the peeled garlic and a little sea salt and pepper. Brown each side and then transfer into the bottom of the crock pot.

Step 2.  Wash and pat dry all of the vegetables before peeling and chopping.

Step 3.  Rough chop the onion and lay it around the meat.

Step 4.  Peel and cut the carrots, beets and potatoes into larger pieces and set on top of the meat.

Step 5.  Add the beef broth.

Step 6.  Cover and set to low. Cook for 8-12 hours depending on the size of the meat and temperature that your crock pot tends to run at. The roast will be done when the meat is fork tender and the vegetables are soft.  Alternately, if you prefer your vegetables to be a bit more firm or if you’ll be cooking on high, add them in part way through cooking.

Here’s the recipe without pictures if you’d like to copy it and save it somewhere else, like a Google doc or Plan To Eat (btw, I LOVE Plan to Eat for meal planning. My husband found it a few months ago and I’m hooked.  We eat so many more home cooked meals since we’ve discovered it.  Here’s my affiliate link if you want to check it out and get a month of it free –> Plan To Eat).  Feel free to pin it for later too and while you’re at it follow us on Pinterest for more great recipes!

Step 1.  Start by searing the meat in a hot nonstick pan. I like to add the olive oil to the pan along with the peeled garlic and a little sea salt and pepper. Brown each side and then transfer into the bottom of the crock pot.

Step 2.  Wash and pat dry all of the vegetables before peeling and chopping.

Step 3.  Rough chop the onion and lay it around the meat.

Step 4.  Peel and cut the carrots, beets and potatoes into larger pieces and set on top of the meat.

Step 5.  Add the beef broth.

Step 6.  Cover and set to low. Cook for 8-12 hours depending on the size of the meat and temperature that your crock pot tends to run at. The roast will be done when the meat is fork tender and the vegetables are soft.  Alternately, if you prefer your vegetables to be a bit more firm or if you’ll be cooking on high, add them in part way through cooking.

What are the go-to, quick, and healthy meals that your family loves?