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Autumn Pot Roast with Root Vegetables

Autumn Pot Roast with Root Vegetables

Wisconsin Beef Council
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.
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Total Time 3 hours 30 minutes
Course Main Course
Servings 8
Calories 410 kcal

Ingredients
  

  • 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

Seasoning

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

Instructions
 

  • 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.

Notes

  • 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
 

Nutrition

Calories: 410kcalCarbohydrates: 45gProtein: 37gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 91mgSodium: 132mgPotassium: 1606mgFiber: 6gSugar: 6gVitamin A: 2757IUVitamin C: 27mgCalcium: 65mgIron: 5mg
Keyword beef, carrots, comfort food, potatoes, slow cook recipes
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