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Beef >> Autumn Pot Roast With Root Vegetables
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Beef >> Autumn Pot Roast With Root Vegetables


1 Boneless Beef Chuck Arm Pot Roast (3 To 3 ½ Pounds) 1 Tablespoon Vegetable Oil 8 Small Red-skinned Potatoes, Halved 2 Large Carrots, Cut Into 2 ½ X ½-inch Pieces 2 Large Parsnips, Cut Into 2 ½ X ½-inch Pieces 1 Small Leek, Cut Into 1 ½-inch Pieces 1 ½ Tablespoons Cornstarch Dissolved In 3 Tablespoons Water Seasoning: 1 Teaspoon Dried Oregano 1 Clove Garlic, Minced ½ Teaspoon Each Salt And Lemon Pepper
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 ¾ 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.

This Simple, Yet Flavorful Pot Roast Is Perfect To Serve On A Chilly Autumn Day Makes 6 Servings.. You can serve with your family and friends.
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