Autumn Pot Roast With Root VegetablesTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 15 minutes
Cooking time: 3 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:62.6 kcal
Proteins:2.2 g
Fats:0.7 g
Carbohydrate:13.2 g
Fibers:2.2 g
Sugar:2.7 g
Cholesterol:0.6 mg
Sodium:74.2 mg
Calcium:38.9 mg
Energy:396 kcal
Proteins:13.8 g
Fats:4.3 g
Carbohydrate:83.3 g
Fibers:14 g
Sugar:16.8 g
Cholesterol:3.5 mg
Sodium:468.8 mg
Calcium:246 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
g
boneless beef chuck arm roast
15
ml
vegetable oil
8
small red skinned potatoes, halved
2
large carrots
2
large parsnips
1
small leek
22.5
ml
cornstarch dissolved in
**Seasoning
5
ml
dried oregano
1
clove garlic, minced
2.5
ml
salt and lemon pepper
METHOD
- Combine seasoning ingredients; press onto beef pot roast.
- Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.
- 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.
- 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.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
