Autumn Pot Roast With Root Vegetables Recipe

Ingredients

• 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

How to make Autumn Pot Roast With Root Vegetables

1. Combine seasoning ingredients; press onto beef pot roast.
2. Heat oil in Dutch oven over medium heat until hot.
3. Brown pot roast.
4. Pour off drippings.
5. Add ¾ cup water; bring to a boil.
6. Reduce heat; cover tightly and simmer 2 hours.
7. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender.
8. Remove pot roast and vegetables; keep warm.
9. Skim fat from cooking liquid.
10. Measure and return 2 cups cooking liquid to Dutch oven.
11. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly.
12. Carve pot roast.
13. Serve with vegetables and sauce.

Notes