Recipes/ Pot Roast with Roast Vegetables

Pot Roast with Roast Vegetables

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Step 1

Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.

Step 2

Add 3/4 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.

Step 3

Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

Nutrition Info

465 Calories; 12g Total Fat (3g Saturated Fat); 91mg Cholesterol; 323mg Sodium; 52g Total Carbohydrate; 6.8g Dietary Fiber; 39g Protein.

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Ingredients

1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (3 to 3-1/2 pounds)1 tablespoon vegetable oil8 small red-skinned potatoes, halved2 large carrots, cut into 2-1/2 x 1/2-inch pieces2 large parsnips, cut into 2-1/2 x 1/2-inch pieces1 small leek, cut into 1-1/2 inch pieces1-1/2 tablespoons cornstarch dissolved in 3 tablespoons water1 teaspoon dried oregano1 clove garlic, minced1/2 teaspoon each salt and SE Grocers Lemon Pepper

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Pot Roast with Roast Vegetables

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Nutrition Info

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Ingredients

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