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

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