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North Woods Hearty Pot Roast

Recipe

Nutritional Info

Cook's Notes

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Total recipe time: 3 to 3-1/2 hours Makes 6 servings

Ingredients

1 boneless beef chuck shoulder pot roast (2 to 2-1/2 pounds)
1 tablespoon vegetable oil
1/2 teaspoon salt
1 pound small red-skinned potatoes, cut in half, or into quarters if large
4 medium carrots, cut into 2-1/2 x 1/2- inch pieces
2 medium parsnips, cut into 2-1/2 x 1/2-inch pieces
1 small leek, (white and pale green parts only), cut in half lengthwise then crosswise into 1-1/2 inch pieces
1 cup beef broth
4 tablespoons water
2 tablespoons cornstarch

Seasoning:

2 teaspoons seasoned pepper blend or garlic-pepper seasoning
1 tablespoon minced garlic

Instructions

Combine seasoning ingredients; press evenly onto all surfaces beef pot roast. Heat oil in stockpot over medium heat until hot. Brown pot roast on all sides. Pour off drippings and season beef with salt.
Add broth to stockpot; 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. Strain cooking liquid; skim fat, if necessary. Measure 2 cups cooking liquid (Add beef broth or water to cooking liquid to yield 2 cups, if necessary.); return to stockpot. Combine water and cornstarch; stir into cooking liquid. Bring to boil, stirring constantly; cook and stir 1 to 2 minutes or until mixture is thickened.
Carve pot roast into thin slices. Season with salt, as desired. Serve with vegetables and gravy.

Nutritional Information Per Serving

Nutrition information per serving: 289 calories; 9 g fat (2 g saturated fat; 3 g monounsaturated fat); 60 mg cholesterol; 425 mg sodium; 29 g carbohydrate; 4.6 g fiber; 25 g protein; 4.9 mg niacin; 0.5 mg vitamin B₆; 2.6 mcg vitamin B₁₂; 3.9 mg iron; 27.3 mcg selenium; 6.0 mg zinc; 18.9 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc; and a good source of fiber.

Cook's Notes

Slow Cooker Version: Recipe can be prepared in a 4-1/2 to 5-1/2 quart slow cooker. Add 1 teaspoon salt to seasoning mix. Browning pot roast is optional. Place potatoes, carrots, parsnips and leeks in slow cooker; top with pot roast. Pour beef broth around pot roast. Cover and cook on HIGH 5 to 6 hours or on LOW 8-1/2 to 9-1/2 hours or until pot roast is fork-tender. Remove pot roast from slow cooker. Skim fat from cooking liquid and measure 2 cups into medium saucepan. Proceed as directed in step 3.