Autumn Pot Roast with Root Vegetables

Make it a Meal

Add these dishes to make a full meal:

Greens with Smoked Turkey, Apples, and Walnuts

Split Pea Soup with Herbes de Provence

Pumpkin Mousse Cake

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Yield: 6 servings

Ingredients

1 boneless beef chuck arm pot roast (3 to 3-1/2 pounds)

1 Tbs vegetable oil

8 small red-skinned potatoes, halved

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

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

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

1- 1/2 Tbs cornstarch dissolved in 3 tablespoons water

Seasoning:

1 tsp dried oregano

1 clove garlic, minced

1/2 tsp each salt and lemon pepper

Directions

Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven 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 Dutch oven. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

Nutrition facts

Serving Size 1 serving

Calories 887

Calories from Fat 527 (59%)

% Daily Value*

89%Total Fat 58g

118%Saturated Fat 23.6g

Polyunsaturated Fat 3g

Monounsaturated Fat 25.8g

53%Cholesterol 159mg

28%Sodium 678mg

53%Potassium 1844mg

15%Total Carbohydrate 46g

23%Dietary Fiber 5.9g

Sugars 2g

Sugar Alcohols 0g

90%Protein 45g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath