Autumn Pot Roast with Root Vegetables
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 6 servings
Ingredients
1 boneless beef chuck arm pot roast (3 to 3-1/2 pounds)
1 Tbs vegetable oil
8 small red-skinned potatoes, halved
2 large carrots, cut into 2-1/2 1/2-inch pieces
2 large parsnips, cut into 2-1/2 1/2-inch pieces
1 small leek, cut into 1-1/2 inch pieces
1- 1/2 Tbs cornstarch dissolved in 3 tablespoons water
Seasoning:
1 tsp dried oregano
1 clove garlic, minced
1/2 tsp each salt and lemon pepper
Directions
Combine seasoning ingredients; press onto beef pot roast. Heat oil in
Dutch oven 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 Dutch oven. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and
bubbly. Carve pot roast. Serve with vegetables and sauce.
Nutrition facts
Serving Size 1 serving
Calories 887
Calories from Fat 527 (59%)
% Daily Value*
89%Total Fat 58g
118%Saturated
Fat 23.6g
Polyunsaturated Fat 3g
Monounsaturated Fat 25.8g
53%Cholesterol 159mg
28%Sodium 678mg
53%Potassium 1844mg
15%Total
Carbohydrate 46g
23%Dietary
Fiber 5.9g
Sugars 2g
Sugar Alcohols 0g
90%Protein 45g