AUTUMN POT ROAST WITH ROOT VEGETABLES

Autumn Pot Roast with Root Vegetables --
 
  • Total Recipe Time: 3-1/4 to 3-1/2 hours
  • Makes 6 to 8 servings

INGREDIENTS

  1. 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (3 to 3-1/2 pounds)
  2. 1 tablespoon vegetable oil
  3. 8 small red-skinned potatoes, halved
  4. 2 large carrots, cut into 2-1/2 x 1/2-inch pieces
  5. 2 large parsnips, cut into 2-1/2 x 1/2-inch pieces
  6. 1 small leek, cut into 1-1/2 inch pieces
  7. 1-1/2 tablespoons cornstarch dissolved in 3 tablespoons water
Seasoning:
  1. 1 teaspoon dried oregano
  2. 1 clove garlic, minced
  3. 1/2 teaspoon each salt and lemon pepper

INSTRUCTIONS FOR AUTUMN POT ROAST WITH ROOT VEGETABLES

  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.
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