Recipes: tangy roast beef with leek, turnip, and sweet potatoes Perfect

tangy roast beef with leek, turnip, and sweet potatoes. While cleaning out the fridge I found barbecue sauce, red pepper jelly and hoisin sauce - the perfect trio for creating this this slightly tangy and sweet, utterly delicious roast. Oven Roasted Sweet Potatoes Haiku: "Yay, no marshmallows! Savory sweet potatoes, glad that I found you!" Super easy recipe and delicious; I left mine in longer, stirring frequently enough that the sweet potatoes browned evenly, but my onions were a little burnt and shrivel-y.

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Add the turnips, potatoes, cream, rosemary, salt, pepper, and garlic and toss to combine. Slow-roasted beef makes the ultimate Sunday lunch, served with wonderfully crispy roast potatoes. Put the leeks and carrots in a large roasting tin.

You can cook tangy roast beef with leek, turnip, and sweet potatoes use 13 ingredients and 6 the steps. Here guides how you cook it.

The main ingredient tangy roast beef with leek, turnip, and sweet potatoes as follows:

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

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. Savory beef brisket gets slow-cooked with potatoes and peppers in a deeply flavorful sauce. And for those planning ahead, it's even better when cooked, refrigerated and sliced for serving the next day. This version melds a vinegary tang with a touch of brown sugar, resulting in a deeply flavorful sauce.

Instructions 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.

Roasting turnips mellows their sharp flavor and makes them wonderfully tender - the perfect vegetable side dish. Mix things up by roasting other root vegetables - potatoes, parsnips, and rutabagas are all goods choices. The mix will roast up best is you take the time to cut the vegetables. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.