tangy roast beef with leek, turnip, and sweet potatoes

• 1 leek
• 2 sweet potatoes peeled
• 1 turnip peeled
• 1 tbsp cider vinegar
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/3 cup packed brown sugar
• 1 15 ounce can tomato sauce
• 2 tbsp olive oil
• 2 1/2 lb beef chuck or rump, boneless trimmed of fat
• 1 salt and pepper

1. heat oil in large dutch oven or stockpot over medium high heat.
2. Season the beef with salt and pepper.
3. Add the roast to pan and brown all sides.
4. 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....
5. whisk remaining ingredient in medium bowl
6. return meat to pan and add sauce
7. bring to boil...then cover.....reduce heat to low
8. turn roast every 20 minutes or so...until meat and veggies are tender about 1 1/4 hours
9. let rest 15 minutes..... enjoy

leek, sweet potatoes, vinegar, chili powder, cumin, garlic, onion, brown sugar, tomato sauce, olive oil, beef chuck, salt

Taken from cookpad.com/us/recipes/352722-tangy-roast-beef-with-leek-turnip-and-sweet-potatoes (may not work)