Food Network
Home> Recipes> Beef>
Beef Roast with Root Vegetables Recipe

Beef Roast with Root Vegetables

Robin Miller

Copyright 2006, Robin Miller, All Rights Reserved

Show: Quick Fix Meals with Robin MillerEpisode: Beef it Up

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (68)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 68

Showing 1-10 of 68

Sort by:

Newest

  • on February 26, 2012

    Flag

    If I could give it "0" stars I would. What a waste of ingredients! I followed the recipe as written and had to end up throwing everything away because no one wanted to eat it again. If you love a "typical" beef roast DO NOT try this recipe

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 11, 2011

    Flag

    A very unusual taste for a roast but this was absolutely delicious. I do not think it was too sweet at all; I think the flavors blended beautifully and made the perfect sauce. I was worried that this would be dry without adding any juice or broth but lo and behold -- when the timer was done everything was perfect. My favorite beef stew recipe is Nigella Lawson's Comforting Beef Casserole; however; it takes a bit more work browning all the beef and sauteing the veggies. This recipe, however, is so fast and easy to put together. It's 123 and you're done! Love that! I also believe that it's healthier because it doesn't have all the gooey (albeit yummy buttery sauce etc. I will definitely make this again and again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 26, 2010

    Flag

    This was good, however next time I will probably only add 1/4 cup of maple syrup. I thought it was a little too sweet. I would definitely make this recipe again though with just a little less syrup.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 30, 2010

    Flag

    This is one of my favorite slow cooker recipes ever! It is easy and delicious! Making it for the second time today. Can't wait for it to be done. Yum

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 22, 2009

    Flag

    I usually don't like beef roasts, but this was so delicious. Very tender and the sweetness from the maple syrup really makes the dish. I've made it several times.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 09, 2009

    Flag

    I'm not usually to big on Robin Miller's recipes. I don't like using semi-prepared ingredients due to all the preservatives and hydrogenated oils in them. However this recipe contained none of the above and was delicious! I did sear my roast (only used 3 lbs not 5 on the stove on all sides for a few minutes before adding it to the crockpot. I used fennel bulb instead of the celeric root and I would again in the future. The sweetness of the fennel really added to the dish and it did not give it a heavy licorice flavor. I added a few carrots, and used shallots instead of onion. Also I rubbed the beef with a few tablespoons of horseradish along with the flour. The sauce was still sweet but the horseradish made the flavor a little more complex and kept it from being too syrupy. Finally I only had to cook mine for 8 hours on low and the beef fell apart perfectly. This is probably due to the fact that I used a smaller roast though. Everyone loved it, will definitely add this as one of my regulars!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 03, 2009

    Flag

    Made this for my favorite Guinea Pig.... and HE LOVED IT! I made some minor changes (Some by accident..oops But it worked... First I used chopped celery instead of the root and I couldnt find parsnips at my market and it was a late night run so i didnt go searching for it. Then when I grabbed the can of diced tomatoes like a dummy I didn't read the can till I got home & it turns out that the tomatoes I bought were canned with chopped Jalapenos! So I went throught and picked out as many as I could find... But that little extra gave it some great heat that my boyfriend and I love! So sometimes a wrong turn can make for a pretty great outcome. The only semi-not really-negative thing from him is that in my haste at the market is I forgot the rolls to soak it all up! Definetly a 5 star success!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 15, 2009

    Flag

    Made this recipe this week for the first time. The only change I made was I substituted chopped celery for celery root since I couldn't find any at my local market. Otherwise, I followed the recipe and my family devoured it.

    I will definitely make this again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 11, 2009

    Flag

    There was so much wonderful broth that we took the meet and just mixed it in with everything else. It was sweet, savory, and delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 01, 2009

    Flag

    I've never had parsnips or celery root, but everything tasted great...I'm used to adding salt whenever I eat roast but this recipe came out sweet so there was no need. I cooked it on low for 12 hours like the directions say to and it was definitely too long b/c it was kinda a goulash texture. The meat was super tender and fell apart before I could get it out of the pot. Also my sauce was a little watery and oily so next time I will try harder to get the extra fat off the meat and drain the tomatoes REALLY well. I have a smaller cheaper crockpot- so my roast was 2.7lbs and I used 1 sweet potato, 2 small parsnips, and about 2/3 of the celery root. I could only find parsnips in a pack of 4 at Target and then I had to drive to Whole Foods to find a celery root....Overall it was tasty but Im hoping the empanadas I make with the meat are even better!!!!
    P.S. You'll need a super sharp knife to cut the parsnips and celery root.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 ... 7 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.