Jim's Corner Grocery Recipes
https://www.jimscornergrocery.com/Recipes/Detail/7680/Autumn_Pot_Roast_with_Root_Vegetables
Autumn Pot Roast with Root Vegetables
A surprisingly simple but utterly satisfying comfort food feast of beef roast, potatoes, carrots and parsnips, braised until fork-tender and served with a silky sauce.
Customer Rating:
5
1 Ratings
0 Comments
Yield: 8 servings
Preparation Time: Total Time: 3 hrs
Ingredients
| 1 |
|
beef shoulder roast, arm chuck roast boneless, OR blade chuck roast boneless (3 to 3 1/2 pounds)
|
|
|
| 1 |
Tablespoon |
vegetable oil
|
|
|
| 4 |
|
small russet potatoes, cut into 2- inch pieces
|
|
|
| 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 |
salt
|
|
|
| 1/2 |
teaspoon |
lemon pepper
|
|
|
Directions:
1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot 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 stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.
Recipe courtesy of The National Cattlemen's Beef Association
Photo courtesy of The Beef Checkoff
Please note that some ingredients and brands may not be available in every store.
Jim's Corner Grocery Recipes
https://www.jimscornergrocery.com/Recipes/Detail/7680/Autumn_Pot_Roast_with_Root_Vegetables