Autumn Pot Roast with Root Vegetables
This simple, flavorful pot roast, with tender potatoes, carrots, parsnips and leeks, is the perfect meal to serve on a chilly autumn day.
1 (3 to 3 1/2 pounds) boneless beef chuck arm pot roast
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
1 teaspoon dried oregano
1 clove garlic, minced
1/2 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 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.
- 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.
Makes 6 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.