Tasty Tuesday: Autumn Pot Roast

Pot roast- a warm, nostalgic dinner that's as easy to prepare as it is to eat! A good pot roast is simply good for the soul. With the onset of Fall in the past week, we thought this Autumn Pot Roast with Root Veggies recipe would make for the perfect #TastyTuesday. Grab the recipe here or at Beef It's What's For Dinner. 

Autumn Pot Roast with Root Vegetables

Total Recipe Time: 3.5 hours
Makes 6-8 servings

Ingredients

• 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (3 to 3-1/2 pounds)
• 1 tablespoon vegetable oil
• 8 small red-skinned potatoes, halved
• 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
• 1 teaspoon 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 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.

For recipe tips and nutrition information, visit www.BeefItsWhatsForDinner.com 

Be a Fan