Cumin-Crusted Pot Roast with Sweet Potatoes and Parsnips

Name: Cumin-Crusted Pot Roast with Sweet Potatoes and Parsnips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 473 milliliters (1/2-inch) pieces green bell pepper; 1 teaspoons freshly ground black pepper; 411 grams diced tomatoes, drained; 1 kilograms boneless chuck roast, trimmed; 1 Tbsp cumin seeds; 79 milliliters chopped fresh parsley; 4 garlic cloves, thinly sliced; 1 teaspoons garlic powder; 397 grams fat-free, less-sodium beef broth; 2 Tbsps instant minced onion; 4 smalls onions, each cut into 8 wedges; 1 teaspoon dried oregano; 473 milliliters chopped peeled parsnips; 1 teaspoons salt, divided; 710 milliliters (1/2-inch) cubed peeled sweet potatoes

Cumin-Crusted Pot Roast with Sweet Potatoes and Parsnips might be a good recipe to expand your main course recipe box. This recipe serves 8. One serving contains 439 calories, 37g of protein, and 20g of fat. Head to the store and pick up chuck roast, pieces bell pepper, cumin seeds, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Combine first 5 ingredients in a spice or coffee grinder; process until finely ground. Stir in 1/2 teaspoon salt. Lightly coat roast with cooking spray; rub spice mixture over roast.

Ingredients you will need

Cooking Spray