autumn pot roast with root vegetables
A surprisingly simple but utterly satisfying comfort food feast of beef roast, potatoes, carrots and parsnips, braised until fork-tender and served with a silky sauce.
- 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (3 to 3 1/2 pounds)
- 1 tablespoon vegetable oil
- 8 small red-skinned potatoes, halved
- 2 large carrots, cut into 2 1/2 x 1/2 inch pieces
- 2 large parsnips, cut into 2 1/2 x 1/2 inch pieces
- 1 small leek, cut into 1 1/2 inch pieces
- 1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper
- Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour 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 to 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 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 information per serving, using chuck shoulder pot roast, 1/6 of recipe: 465 Calories; 108 Calories from fat; 12g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 91 mg Cholesterol; 323 mg Sodium; 52 g Total Carbohydrate; 6.8 g Dietary Fiber; 39 g Protein; 6.4 mg Iron; 7.7 mg NE Niacin; 0.9 mg Vitamin B6; 3.9 mcg Vitamin B12; 9.1 mg Zinc; 40.6 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.