Braised Beef With Roasted Vegetables
Cut: Chuck / Shoulder Roast
Preparation Time: 10 Minutes
Cook Time: 2 1/2 hours |
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Main Ingredients:
2 1/2 to 3 lb. boneless beef chuck pot roast (arm, blade, chuck eye or shoulder)
2 tsp. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
1 can ready-to-serve beef broth (13-3/4 to 14-1/2 oz.)
1/2 c. onion, chopped
1 large clove garlic, crushed
2 TBS. fresh parsley, chopped
1 bay leaf
2 TBS. cornstarch dissolved in 3 TBS. water
Roasted Vegetables:
8 small parsnips (approx. 1 lb.), peeled, cut into 3-inch lengths
6 small leeks (approx. 2 lb.), well cleaned, cut into 3-inch lengths (white and light green parts only)
2 red bell peppers, cut into 2-inch pieces
2 TBS. vegetable oil
1 1/2 tsp. dried marjoram leaves, crushed
1/2 tsp. salt and 1/4 tsp. pepper
Directions:
- In Dutch oven or large pot, heat oil over medium heat until hot. Add beef pot roast; brown evenly. Season with salt and pepper.
- Add broth, onion, garlic, parsley and bay leaf. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 2-1/4 to 2-1/2 hours or until pot roast is tender.
- Remove pot roast; keep warm. Skim fat from cooking liquid; discard bay leaf. In same pan, combine 2 cups cooking liquid and cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened.
- Approximately 1 hour before roast is done prepare vegetables. Heat oven to 350 degrees. Place vegetables in 15 x 10-inch jelly-roll pan. Drizzle with oil; sprinkle with marjoram, salt and pepper. Toss to coat. Roast in 350 degree oven 40 to 50 minutes or until tender and lightly browned; stir once.
- Serve pot roast with vegetables and gravy. Garnish with chopped parsley, if desired. Makes 6 to 8 servings.
Recipe Tips:
- Serve with mashed potatoes seasoned with garlic and cream cheese.
- Six medium carrots may be substituted for bell peppers. Peel and cut carrots in the same way as the parsnips.
- To clean leeks, remove outer leaves, trip tops and cut off roots. Cut leeks lengthwise in half to within one inch of root ends. Separate leaves slightly. Hold leeks under cold running water to remove any sand and grit.
- For chuck-eye pot roast, tie at 2-inch intervals with heavy cotton string.
Recipe Notes:
Nutrition information for 1/6 of recipe: 282 calories; 39 g protein; 4 g carbohydrate; 11 g fat; 4.6 mg iron; 495 mg sodium; 115 mg cholesterol.
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