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https://www.shopnsavefood.com/Recipes/Detail/7680/Autumn_Pot_Roast_with_Root_Vegetables

Autumn Pot Roast with Root Vegetables

A surprisingly simple but utterly satisfying comfort food feast of beef roast, potatoes, carrots and parsnips, braised until fork-tender and served with a silky sauce.

Customer Rating: 5

1 Ratings 0 Comments

Yield: 8 servings

Preparation Time: Total Time: 3 hrs

Ingredients

1 beef shoulder roast, arm chuck roast boneless, OR blade chuck roast boneless (3 to 3 1/2 pounds)

1 Tablespoon vegetable oil

4 small russet potatoes, cut into 2- inch pieces

2 large carrots, cut into 2 1/2 x 1/2- inch pieces

2 large parsnips, cut into 2 1/2 x 1/2- inch pieces

1 small leek, cut into 1 1/2- inch pieces

1 1/2 Tablespoons cornstarch dissolved in 3 Tablespoons water

Seasoning:

1 teaspoon dried oregano

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon lemon pepper

Add To

Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 465

Calories From Fat: 243

Total Fat: 27g

Saturated Fat: 3g

Cholesterol: 91mg

Sodium: 323mg

Total Carbohydrates: 52g

Dietary Fiber: 6.8g

Protein: 39g

Nutrition information per serving, using chuck arm roast, 1/6 of recipe. This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.

2. 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.

3. Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

Recipe courtesy of The National Cattlemen's Beef Association
Photo courtesy of The Beef Checkoff

Please note that some ingredients and brands may not be available in every store.

This recipe and image courtesy of www.beefitswhatsfordinner.com

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