As the days grow shorter and the air becomes crisp, there’s nothing quite like a hearty, comforting meal to warm your soul and satisfy your taste buds. Autumn brings with it a bountiful harvest of root vegetables, making it the perfect time to whip up a delicious pot roast that celebrates the season’s flavors. Today, we’re sharing a mouthwatering recipe for Autumn Pot Roast with Root Vegetables that will have your family and friends coming back for seconds.
Fall is is the perfect time for savoring the rich flavors of slow-cooked beef, and here’s why you should consider making it a fall tradition:
1. Comfort in Every Bite: A beef roast in the fall isn’t just a meal; it’s an experience. Tender, succulent meat, seasoned with herbs and spices, offers comfort in every bite. Its slow cooking process allows the flavors to meld and intensify, making each mouthful a savory delight.
2. Seasonal Ingredients: Fall’s bounty includes an array of root vegetables like carrots, potatoes, parsnips and turnips. These veggies pair perfectly with a beef roast, absorbing its savory juices and adding a delightful contrast of textures and flavors. It’s a delicious way to celebrate the harvest.
3. Cozy Gatherings: Fall is synonymous with cozy gatherings. Whether it’s a family dinner, a friendsgiving feast, or a quiet evening at home, a beef roast serves as the centerpiece of warm, memorable get-togethers. The aroma that fills the house as it cooks is a bonus that adds to the cozy ambiance.
4. Versatility: Beef roast recipes are incredibly versatile. You can opt for classic preparations with a rich gravy, experiment with various herbs and spices, or even incorporate ethnic flavors to suit your taste. The possibilities are endless, ensuring that you can make it uniquely yours.
5. Leftovers Galore: Roasts tend to yield delicious leftovers. From sandwiches to beef pot pies, you’ll have plenty of opportunities to relish the flavors of your fall beef roast in creative ways.
So, as the leaves fall and the days grow shorter, consider adding a succulent beef roast to your fall menu. It’s a timeless tradition that brings warmth, flavor, and togetherness to this beautiful season.
Autumn Pot Roast with Root Vegetables
- 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 each salt and 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.
- Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness