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Autumn Pot Roast With Root Vegetables

 

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Autumn Pot Roast With Root Vegetables
 

 

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Recipe

Autumn Pot Roast With Root Vegetables

Times

  • Ready Time : 0 min

Servings

6

Ingredients

  • 1 boneless beef chuck arm roast (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 garlic, minced
  • 1/2 teaspoon each salt and lemon pepper

Directions

Preparation

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.

Source: Autumn Pot Roast With Root Vegetables Meat Shabbat, Rosh Hashana Main American www.beefitswhatsfordinner.com

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