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Autumn Pot Roast With Root Vegetables

Autumn Pot Roast With Root Vegetables

Take the chill off a cool autumn day with this hearty, warm pot roast and vegetables.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


Pot Roast:

  • 3 to 3½ pound boneless beef chuck arm roast
  • 1 tablespoon vegetable oil
  • 8 small red-skinned potatoes, halved
  • 2 large carrots, cut into 2½- x ½-inch pieces
  • 2 large parsnips, cut into 2½- x ½-inch pieces
  • 1 small leek, cut into 1½-inch pieces
  • 1½ tablespoons cornstarch dissolved in 3 tablespoons water


  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon lemon pepper


1. Combine seasoning ingredients; press onto beef pot roast.

2. Heat oil in stock pot over medium heat until hot. Brown pot roast on each side; pour off drippings.

3. Add ¾ cup water; bring to a boil. Reduce heat, cover tightly, and simmer 2 hours. 

4. 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.

5. Skim fat from cooking liquid. Ladle out 2 cups of cooking liquid in a small bowl or measuring cup; stir in cornstarch-water mixture. Return liquid to the pot, and cook, stirring for 1 minute or until thickened and bubbly. 

6. Carve pot roast. Serve with vegetables and sauce.

Source: Autumn Pot Roast With Root Vegetables Meat Shabbat, Rosh Hashana Main American

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