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Beef Pot Roast with Root Vegetables

2 Cloves Garlic; crushed
1 1/2 ts Dried Oregano leaves
1 ts Lemmon pepper
1 ts Salt
3 lb Chuck roast; boneless or a shoulder cut pot roast
1 tb Veg-oil
3/4 c Plus 1 tbsp water; divided
8 sm New red potatoes; cut in half
2 md Carrots; cut in 2 1/2" pieces
2 md Parsnips; cut in 2 1/2" pieces
1 md Onion; cut in 6 wedges
1 tb Cornstarch


Combine garlic, oregano, lemon pepper and salt to form a paste. Rub evenly over surface of beef. Heat oil in Dutch oven (with heat proof lid and handles) over medium heat until hot. Add Beef and brown on all sides. Pour off drippings. Add 3/4 cup water; bring to a boil. Reduce heat to low; cover tightly and cook slowly on top of range or in 325 degree oven for 1 3/4 hours; this can all be cooked in a slow cooker. Add potatoes, carrots, parsnips and onion; cover tightly and continue cooking for 30 minutes or until beef and vegetables are tender. Remove roast and vegetables to serving platter; keep warm. Strain cooking liquid; skim and discard fat. return 1 cup cooking liquid to Dutch oven. Combine the cornstarch with 1 tbsp water; stir into cooking liquid. Bring to a boil over medium-high heat; cook 1 minute or until thickened, stirring constantly. Serve pot roast with gravy and vegetables. Makes four servings.


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