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Autumn Pot Roast with Root Vegetables

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D
MineralsZinc, Copper, Natrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 boneless beef chuck arm pot roast (3 to 3 1/2 pounds)

  2. 1 tablespoon vegetable oil

  3. 8 small red-skinned potatoes, halved

  4. 2 large carrots, cut into 2 large parsnips, cut into 2 1/2 x 1/2-inch pieces

  5. 1 small leek, cut into 1 1/2-inch pieces

  6. 1 1/2 tablespoons cornstarch dissolved in

  7. 3 tablespoons water

  8. Seasoning:

  9. 1 teaspoon dried oregano

  10. 1 clove garlic, minced

  11. 1/2 teaspoon each salt and lemon pepper

Instructions Jump to Ingredients ↑

  1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.

  2. Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. 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.

  3. Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to Dutch oven. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

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