| Ingredients: |
|
|
1 |
|
boneless beef chuck pot roast (arm, shoulder or blade) |
|
1 |
|
Tbsp vegetable oil |
|
8 |
|
small red-skinned potatoes, halved |
|
2 |
|
large carrots, cut into 2-1/2" x1/2" pieces |
| 2 |
|
large parsnips, cut into 2-1/2" x 1/2" pieces |
| 1 |
|
small leek, cut into 1-1/2" pieces |
| 1-1/2 |
|
Tbsp cornstarch dissolved in 3 Tbsp water |
|
|
|
| Seasoning: |
|
1 |
|
tsp dried oregano |
|
1 |
|
clove garlic, minced |
| 1/2 |
|
teaspoon each salt and lemon pepper |
|
|
|
|
Instructions: |
|
1. |
|
Combine seasoning ingredients; press onto beef pot roast. Heat oil in stockpot over medium heat until hot; brown pot roast. |
|
2. |
|
Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; simmer, covered 30 to 45 minutes or until beef and vegetables are fork-tender. |
|
3. |
|
Remove pot roast and vegetables. Skim fat. Measure and return 2 cups cooking liquid to pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. |
|
4. |
|
Carve pot roast. Serve with vegetables and sauce. |
|
|
|
Makes 8 servings. |
| |
|
| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
|