Recipe of the Month: Autumn Pot Roast with Root Vegetables

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January 2005 Recipe of the Month: Autumn Pot Roast with Root Vegetables

Ingredients

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

Seasoning
1 teaspoon dried oregano
1 clove garlic, minced
½ teaspoon each salt and lemon pepper

Instructions

  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. Add ¾ cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
  2. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender.
  3. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to Dutch oven.
  4. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

Servings: 6

Author: N.C. Cattleman’s Beef Council

1 Comment

  1. Kiara

    August 12, 2012 at 2:37 pm

    Orange Roast PorkIngredients4bd lb (2kg) pork roasting piece1 rind of ornage, grated1 juice of ornagebd tsp ginger, ground 1 Mix the ornage rind, juice and ginger into a paste.2 Rub all over the pork.3 Put the pork in the crock pot.4 Cook for 6 to 7 hours on low or 3 to 3bd hours on high. Delicious and moist. Great as a cold cut.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Beef Stew Crock Pot Vegetables Choose your favorite mix of vegetables from:- Frozen these cook up just fine, will be soft but still seem to hold together. Canned same as frozen. Though tin peas really loose their color and go a grey sort of color. Pre-Cut fresh, pre-cut from the super-market (for when feeling lazy). Fresh cut into about 1 inch square pieces. Feel free to prepare the night before. Meat Choose cheap, inexpensive cuts. The ones that are tougher and benefit from the slow cooking.Our favorite is what we call blade, round pieces of stewing meat full of gristle (the meat you would ordinarily ignore – but it cooks up a dream and the gristle goes soft and yummy).Cut into bit size chunks or leave whole, doesn’t really matter. Flavoring Your favorite flavor of tin soup. We usually choose a beef based one like ‘Minestrone’ or ‘Italian Meat and Veggies’.Alternatively use one of those ‘Simmer Sauces’ – the ones you use for stir fry’s. We have found that the no name brand ones (which I don’t like in stir fry’s), work well and; they are cheap. Try ‘Honey Mustard’ – my favorite. Optional Extras Worcestershire Sauce tablespoon or twoSoy Sauce tablespoon or twoTomato Sauce tablespoon or two or moreTin of Tomatoes.Crushed garlic and/or ginger teaspoon or two.Herbs best put in during last hour of cooking- teaspoon or two.Salt and Pepper added at end to taste. DIRECTIONS Chuck the Veggies in first, put the meat on top and pour in the soup. That’s it. Nothing else.Do not add any water, the enclosed slow cooking will retain heaps.Add any of the optional extras.Cook for about 4–6 hours on high OR 8–10 hours on low.

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