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Autumn Pot Roast with Root Vegetables Recipe

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This recipe for Autumn Pot Roast with Root Vegetables is from Trinity Day School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 boneless beef chuck arm pot roast (3 to 3-1/2 lbs)
1 tbsp 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 tbsp cornstarch dissolved in 3 tbsp water
1 tsp dried oregano
1 clove garlic, minced
1/2 tsp each salt and lemon pepper
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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