Turmeric Spice Pot Roast
A hearty, aromatic dish that brings together the earthy warmth of turmeric with the sweetness of root vegetables. This slow-cooked pot roast is perfect for cozy family dinners or meal prep, with the tender beef and flavorful broth infusing every bite. And the best part is the the majority of the ingredients can be found at the Market!
Sarah Gorman
Ingredients
5 lbs pasture-raised chuck roast*
1 cup red wine* (optional)
2 tablespoons beef bouillon or 2 cups beef broth*
2 ½ teaspoons kosher salt
2-3 sprigs fresh thyme (or ½ teaspoon dried thyme)
2-3 sprigs fresh rosemary (or 1 tablespoon dried rosemary)
1 tablespoon ground turmeric
1 pinch cayenne pepper
1 tablespoon Worcestershire sauce
6 whole garlic cloves*, smashed
1 medium onion*, quartered
4 medium beets*, quartered
4 medium carrots*, cut into chunks
1 large sweet potato*, cut into chunks
4 yellow potatoes*, quartered
4 cups rice
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Preheat oven to 300°F or set your crockpot to low.
Heat a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to a Dutch oven or crockpot.
Deglaze the skillet with red wine or a splash of broth, scraping up any browned bits. Pour the liquid into the pot with the roast.
Add beef bouillon (or broth), salt, thyme, rosemary, turmeric, cayenne, Worcestershire sauce, garlic, and onion to the pot. Arrange the beets, carrots, sweet potato, and yellow potatoes around the roast.
Add enough water to cover the ingredients partially (about ¾ submerged). Cover tightly with a lid.
For the oven: Bake for 4 hours at 300°F. For the crockpot: Cook on low for 10-12 hours or high for 5-6 hours.
While the roast is cooking, prepare the rice.
Once the meat is fork-tender, remove from heat. Serve hot over rice with the vegetables and ladle the golden, flavorful broth over everything.
