Pot Roast
Cut: Chuck / Shoulder Roast
Preparation Time: 15 Minutes
Cook Time: 2 1/2 hours |
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Main Ingredients:
3-4 lb. boneless beef chuck pot roast
1 clove garlic, crushed
1 tsp. dried oregano leaves
1/2 tsp. salt
1/2 tsp. lemon pepper
3/4 c. water
1 TBS. vegetable oil
2 carrots, cut into 2 1/2-inch long pieces
2 parsnips, cut into 2 1/2-inch long pieces
8 small new red potatoes, cut in half
2 small leeks, cut into 1 1/2-inch pieces
2 tsp. cornstarch, dissolved in 1 TBS. water
Directions:
- Combine garlic, oregano, lemon pepper and salt. Press into surface of beef pot roast. In Dutch oven (or large pot), heat oil over medium-high heat until hot. Add beef; brown evenly. Add water. Bring to a boil; then reduce heat to low. Cover tightly; simmer 1 3/4 hours.
- Add vegetables to pan; cover and continue cooking 30 minutes or until beef and vegetables are tender. Remove beef and vegetables; keep warm.
- Strain cooking liquid; skim off fat. Return 1 c. cooking liquid to same pan. Bring to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute or until sauce is thickened and bubbly. Serve with pot roast and vegetables. Makes 8 servings.
Recipe Tips:
- Any combination of vegetables will work. For something different try brussel sprouts, chunked white potatoes, sweet potatoes or celery.
- For a taste variation, substitute 2 teaspoons of Italian seasoning mix for the dry spices.
- Olive oil or lemon pepper infused oil would be a tasty alternative.
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