Take the chill off a cool autumn day with this hearty, warm pot roast and vegetables.
Autumn Pot Roast With Root Vegetables
Take the chill off a cool autumn day with this hearty, warm pot roast and vegetables.
Servings
6 Servings
Ingredients
- 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
Instructions
- Combine seasoning ingredients; press onto beef pot roast.
- Heat oil in stock pot over medium heat until hot. Brown pot roast on each side; pour off drippings.
- Add ¾ 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. 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.
- Carve pot roast. Serve with vegetables and sauce.
- Source: Autumn Pot Roast With Root Vegetables Meat Shabbat, Rosh Hashana Main American www.beefitswhatsfordinner.com
Leave a Reply