11Ingredients
140Calories
75Minutes

Ingredients

  • 2 tablespoons butter (melted)
  • 3 tablespoons olive oil
  • 1 pound turnips (peeled and cut into wedges)
  • 8 ounces baby carrots (trimmed)
  • 6 shallots (peeled)
  • 2 leeks (trimmed and sliced)
  • 4 pounds beef roast (top blade)
  • 1 teaspoon rosemary leaves (finely chopped fresh)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup chicken stock

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, combine butter, 2 tbsp olive oil, turnips, carrots and shallots. Season and toss to combine. Transfer to a roasting pan and roast for 15 mins, stirring occasionally. Remove from oven and stir in leeks.
  3. Brush remaining olive oil over beef then coat in rosemary and spices. Arrange beef in center of roasting pan and add chicken broth to pan. Roast for 45 mins, basting occasionally with pan juices, or until vegetables are tender and a thermometer inserted into meat reads 145°F for medium-rare, or until cooked to your liking. Transfer to a serving platter, cover with foil and let rest for 10 mins. Slice.
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NutritionView more

140Calories
Sodium4%DV95mg
Fat9%DV6g
Protein6%DV3g
Carbs6%DV19g
Fiber8%DV2g

PER SERVING *

Calories140Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat2g10%
Trans Fat
Cholesterol5mg2%
Sodium95mg4%
Potassium410mg12%
Protein3g6%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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