AUTUMN POT ROAST WITH ROOT VEGETABLES

 

A comfort food feast of beef roast, potatoes, carrots, and parsnips cooked till fork-tender and served with a velvety sauce is shockingly straightforward yet incredibly delightful.

 

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

Seasoning:

1 teaspoon dried oregano

1 clove of garlic, minced

1/2 teaspoon each salt and lemon pepper

 

For the beef pot roast, combine the seasoning ingredients and press. In a stockpot, heat the oil until it is hot. Cook the pot roast. Drain any drips.

Bring to a boil after adding 3/4 cup of water. Reduce heat; securely cover and simmer for two hours. When the pot roast and veggies are tender to the fork, add the vegetables and simmer covered for an additional 30 to 45 minutes. Keep the veggies and pot roast warm after removal. Take the fat out of the cooking liquid. Measure 2 cups of cooking liquid and add them back to the stockpot. Add the cornstarch mixture and whisk while cooking for 1 minute, or until it thickens and bubbles. Slice the pot roast. Serve alongside sauce and veggies.