Autumn Pot Roast With Root Vegetables
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Autumn Pot Roast With Root Vegetables

Cook Time:  More than 60 Minutes  |  Servings:  4
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ingredients


  • 1 Open Prairie ® Natural* Angus boneless beef chuck arm roast (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 cold water

 

Seasoning

  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/2 teaspoon each salt and lemon pepper




instructions


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

 

  1. 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.

 

  1. 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.

Pairings



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