Pot Roast with Vegetables Recipe

5 1 1
Pot Roast with Vegetables Recipe
Pot Roast with Vegetables Recipe photo by Taste of Home
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Pot Roast with Vegetables Recipe

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5 1 1
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 2-1/4 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 2-1/4 hours + standing

Ingredients

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

Directions

Combine the garlic, oregano and lemon pepper; rub over roast. In a Dutch oven, brown the roast in oil. Pour off drippings. 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 minutes or until beef and vegetables are tender. Remove to a serving platter and keep warm. Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. Dissolve cornstarch in remaining water; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables. Yield: 8 servings.
Originally published as Pot Roast with Vegetables in Taste of Home April/May 1994, p19

Nutritional Facts

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

  • 1 garlic clove, crushed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon lemon pepper
  • 1 boneless beef chuck pot roast (3 pounds)
  • 1 tablespoon cooking oil
  • 3/4 cup plus 1 tablespoon water, divided
  • 16 small new potatoes, halved
  • 4 medium carrots, cut into 2-1/2 inches pieces
  • 4 medium parsnip, cut into 2-1/2 inch pieces
  • 2 small leeks, cut into 1-1/2 inch pieces
  • 2 teaspoon cornstarch
  1. Combine the garlic, oregano and lemon pepper; rub over roast. In a Dutch oven, brown the roast in oil. Pour off drippings. 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 minutes or until beef and vegetables are tender. Remove to a serving platter and keep warm. Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. Dissolve cornstarch in remaining water; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables. Yield: 8 servings.
Originally published as Pot Roast with Vegetables in Taste of Home April/May 1994, p19

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patholland User ID: 34744 6847
Reviewed Sep. 18, 2012

"easy recipe. I'll cut amt. of parsnips down and increase carrots next time."

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