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.

  • 3 hrs
    30 min
  • 8
    SERVINGS
  • 465
    Cal
  • 39 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (3 to 3-1/2 pounds)
  • 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
Seasoning:
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon each salt and lemon pepper

Cooking:

  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.

Nutrition Information

Butcher Counter

Autumn Pot Roast with Root VegetablesArm Chuck Roast Chuck Primal

Economical and flavorful. Best when slow-cooked.

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