Braised Beef With Onion, Sweet Potato, And Parsnip

• 2 tablespoons olive oil, divided
• 1 (1-pound) boneless chuck roast, trimmed
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 medium onion, chopped
• 1 tablespoon tomato paste
• 3 garlic cloves, minced
• 2 cups fat-free, lower-sodium beef broth
• 1 (1/2-inch-thick) diagonally cut parsnip
• 1 (3/4-inch-thick) diagonally cut carrot
• 12 ounces diced peeled sweet potato

1. Preheat oven to 325u0b0.
2. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 10 minutes, browning on all sides. Remove from pan. Add onion; saute 4 minutes. Add tomato paste and garlic; saute 1 minute. Add beef and broth; bring to a boil. Cover and bake at 325u0b0 for 2 hours.
3. Combine remaining 1 tablespoon oil, parsnip, carrot, sweet potato, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper on a foil-lined jelly-roll pan; toss to coat. Place pan on bottom rack in oven; bake at 325u0b0 for 50 minutes, stirring once.
4. Cut beef across grain into slices. Return Dutch oven to medium-high heat; cook sauce 5 minutes. Place 1/2 cup vegetables in each of 4 shallow bowls; top with 3 ounces beef and 1/4 cup sauce.
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olive oil, chuck roast, kosher salt, black pepper, onion, tomato paste, garlic, beef broth, carrot, peeled sweet potato

Taken from www.myrecipes.com/recipe/beef-onion-sweet-potato (may not work)