Recipe of the Month: Autumn Pot Roast with Root Vegetables
January 2005 Recipe of the Month: Autumn Pot Roast with Root Vegetables
1 boneless beef chuck arm pot roast (3 to 3 ½ pounds)
1 tablespoon vegetable oil
8 small red-skinned potatoes, halved
2 large carrots, cut into 2 ½ x ½- inch pieces
2 large parsnips, cut into 2 ½ x ½-inch pieces
1 small leek, cut into 1 ½ inch pieces1 ½ tablespoon cornstarch dissolved in 3 tablespoons water
1 ½ tablespoons cornstarch dissolved in 3 tablespoons water
1 teaspoon dried oregano
1 clove garlic, minced
½ teaspoon each salt and lemon pepper
- Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings. Add ¾ 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. 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.
Author: N.C. Cattleman’s Beef Council