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tangy roast beef with leek, turnip, and sweet potatoes
tangy roast beef with leek, turnip, and sweet potatoes

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If you might be looking for a speedy snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for the afternoon meal. When you require a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Choosing whole grain food items is always far better than eating the refined grains we commonly find in our grocery stores.

You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to tangy roast beef with leek, turnip, and sweet potatoes recipe. To cook tangy roast beef with leek, turnip, and sweet potatoes you need 13 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook tangy roast beef with leek, turnip, and sweet potatoes:
  1. Take leek
  2. You need sweet potatoes peeled
  3. Take turnip peeled
  4. Provide cider vinegar
  5. Take chili powder
  6. Prepare cumin
  7. Provide garlic powder
  8. Provide onion powder
  9. Provide packed brown sugar
  10. Provide 15 ounce can tomato sauce
  11. Use olive oil
  12. Take beef chuck or rump, boneless trimmed of fat
  13. Take salt and pepper
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

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