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Autumn Pot Roast with Root Vegetables Autumn Pot Roast with Root Vegetables

Ingredients

1 boneless chuck arm pot roast (3 to 3 ½ pounds)
1 tablespoon vegetable oil
8 small red-skinned potatoes, halved
2 large carrots, cut into 2 ½ x ½-inch pieces
2 large parsnips, cut into 2 ½ x ½-inch pieces
1 small leek, cut into 1 ½-inch pieces
1 ½ tablespoons cornstarch, dissolved in 3 tablespoons water

Instructions

1. Combine seasoning ingredients, and press onto pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings. 2. Add 3/4 cup water, and bring to a boil. Reduce heat, and cover tightly and simmer 2 hours. Add vegetables, and continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables, and keep warm. 3. Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to Dutch oven. Stir in cornstarch mixture. Cook 1 minute or until thickened and bubbly, stirring constantly. Carve pot roast. Serve with vegetables and sauce.