Pot Roast with Vegetables |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.National Livestock and Meat Board Ingredients:
1 garlic clove, minced |
1 teaspoon dried oregano |
1/2 teaspoon lemon-pepper seasoning |
1 boneless beef chuck pot roast (3 pounds) |
1 tablespoon canola oil |
3/4 cup plus 1 tablespoon water, divided |
16 small new potatoes, halved |
4 medium carrots, cut into 2-1/2 inch pieces |
4 medium parsnips, cut into 2-1/2 inch pieces |
2 small leeks, cut into 1-1/2 inch pieces |
2 teaspoons cornstarch |
Directions:
1. Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours.
2. Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing.
3. Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat.
4. Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables. Yield: 8 servings.
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