Pot Roast with Vegetables Recipe

Pot Roast with Vegetables Recipe photo by Taste of Home

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This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.—National Livestock and Meat Board

This recipe is:

Diabetic Friendly

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Pot Roast with Vegetables Recipe

Prep: 10 min. Bake: 2-1/4 hours + standing

Yield: 8 Servings

10 135 145

Ingredients

1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon lemon-pepper seasoning
1 boneless beef chuck pot roast (3 pounds)
1 tablespoon canola oil
3/4 cup plus 1 tablespoon water, divided
16 small new potatoes, halved
4 medium carrots, cut into 2-1/2 inch pieces
4 medium parsnips, cut into 2-1/2 inch pieces
2 small leeks, cut into 1-1/2 inch pieces
2 teaspoons cornstarch

Directions

Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours.
Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing.
Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat.
Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables. Yield: 8 servings.

Nutritional Facts 1 serving equals 287 calories, 7 g fat (0 saturated fat), 64 mg cholesterol, 48 mg sodium, 28 g carbohydrate, 0 fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Pot Roast with Vegetables in Taste of Home April/May 1994, p19