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Autumn Pot Roast with Root Vegetables Recipe

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This recipe for Autumn Pot Roast with Root Vegetables, by , is from Trinity Day School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ms. Katrina
Added: Friday, November 16, 2007

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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