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 

Tasty Tuesday: Hearty Shepherd Pot Roast Pie

It's hard to find someone who would not agree that shepherd's pie is simply good for the soul. It's filling qualities and nostalgic taste are a perfect combination to create a full and happy family! 

At the very heart of this meal...besides the mashed potatoes, of course...is the ever-tasty, always-nutritious beef! This means you can serve your family a meal they're sure to love that's packed with vitamins and nutrients to help support growth in the kiddos and will keep you focused and energized! 

Not to mention, this recipe is so easy that you're sure to save it in your recipe repertoire! Hey, and if you have leftover Labor Day brisket, substitute that for the pot roast and crown yourself Queen or King of the Kitchen!

Here's today's #TastyTuesday recipe:

Hearty Shepherd's Pot Roast Pie

Total Recipe Time: 50-55 minutes

Servings: 4

Ingredients

• 1 package (17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy or au jus
• 1 package (24 ounces) refrigerated mashed potatoes
• 1/2 teaspoon dried thyme leaves, crushed
• 1-1/2 cups shredded Italian cheese blend
• 2 cups frozen mixed vegetables

Instructions

1. Heat oven to 450°F. Heat mashed potatoes according to package directions.
2. Meanwhile remove beef pot roast from container; reserve gravy or au jus for another use. Shred pot roast in medium bowl with 2 forks; stir in thyme.
3. Spray 8 x 8-inch glass baking dish with cooking spray. Spread 1/2 of potatoes over bottom of dish; sprinkle with 1/2 cup cheese. Top evenly with shredded beef and vegetables; sprinkle with 1/2 cup cheese. Spread remaining potatoes over the top; sprinkle with remaining 1/2 cup cheese.
4. Bake, covered, in 450°F oven 15 minutes. Uncover; continue baking 10 to 12 minutes or until heated through and edges begin to brown. Let stand, loosely covered, 10 minutes before serving.