Pot roast is the quintessential comfort food. Bursting with multiple flavors while being easy to make. Enjoy!

1 boneless beef chuck pot roast (arm, shoulder or blade) (3 to 3-1/2 lb)

1 tablespoon vegetable oil

8 small red-skinned potatoes, halved

2 large carrots, cut into 2-1/2" x 1/2" pieces

2 large parsnips, cut into 2-1/2" x 1/2" pieces

1 small leek, cut into 1-1/2" pieces

1-1/2 tablespoon cornstarch dissolved in 3 Tbsp water

Seasoning:

1 teaspoon dried oregano

1 clove garlic, minced

1/2 teaspoon each salt and lemon pepper

1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in stockpot over medium heat until hot; brown pot roast.

2. Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.

3. Add vegetables; simmer, covered, 30 to 45 minutes or until beef and vegetables are fork-tender.

4. Remove pot roast and vegetables. Skim fat. Measure and return 2 cups cooking liquid to pot.

5. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly.

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

Makes 8 servings.

Recipe and photo courtesy of the Wisconsin Beef Council, Inc.

Comments

julian

0

 

 

autumn some of us call it Fall. And the latter name is believed to have originated not because of the fall of leaves from the trees, but because it is the season when the sun falls below the equator to spring back up again six months later. For more information see the site below;

julian
www.skilch.com

Wednesday 14 March 2012, 20:22

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