Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Autumn Pot Roast with Root Vegetables

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 boneless beef chuck arm pot roast or (rump roast) 3-3 1/2 pounds
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 1/2 tsp each salt and lemon pepper
  • 1 tbs vegetable oil
  • 8 small red skinned potatoes halved
  • 2 large carrots cut into 2 1/2x1/2 inch pieces
  • 2 large parsnips cut into 2 1/2x 1/2 inch pieces
  • 1 small leek cut into 1 1/2 inch pieces
  • 1 1/2 tbs cornstarch dissolved in 3 tbs water

Details

Preparation

Step 1

Combine spices and press onto pot roast
Heat oil in a dutch oven over medium heat until hot.
Brown pot roast.
Poor off drippings
Add 3/4 cup water, bring to a boil.
Reduce heat, cover tightly and simmer 2 hours.
Add vegetables, continue cooking covered 30-45 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 of cooking liquid to dutch oven. Stir in cornstarch mixture, cook 1 minutes or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce

Review this recipe

BRISKET WITH ROOT VEGETABLES Beef Stew with Root Vegetables