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Autumn Pot Roast With Root Vegetables Recipe
 
Recipe
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Autumn Pot Roast With Root Vegetables
Flavors of the USA
Total time: more than 2 hours

Preparation time: 15 minutes
Cooking time: 3 hours

 
Difficulty: Easy
Ingredients
For 6 servings

- 1 boneless beef chuck arm roast (3 to 3-1/2 pounds)
- 1 tablespoon vegetable oil
- 8 small red-skinned potatoes, halved
- 2 large carrots, cut into 2-1/2 x 1/2-inch pieces
- 2 large parsnips, cut into 2-1/2 x 1/2-inch pieces
- 1 small leek, cut into 1-1/2 inch pieces
- 1-1/2 tablespoons cornstarch dissolved in 3 tablespoons water

Seasoning
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon each salt and lemon pepper
Method
  1. Combine seasoning ingredients; press onto beef pot roast.
  2. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.
  3. Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
  4. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
  5. Skim fat from cooking liquid.
  6. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly.
  7. Carve pot roast. Serve with vegetables and sauce.
Nutrition

Per serving: 384 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 85 mg cholesterol; 444 mg sodium; 24 g carbohydrate; 3.9 g fiber; 45 g protein; 7.6 mg niacin; 0.6 mg vitamin B6; 3.1 mcg vitamin B12; 4.7 mg iron; 46.6 mcg selenium; 10.5 mg zinc.

 
More recipe ideas
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Recipe and photo courtesy of The Beef Checkoff

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