VEGETABLES TO SERVE WITH POT ROAST RECIPES

Name: Pot Roast with Vegetables
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: 8 servings.
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

POT ROAST WITH VEGETABLES RECIPE: HOW TO MAKE IT

Pot Roast with Vegetables Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 25 minutes

Prep Time 10 minutes

Cook Time 02 hours 15 minutes

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 287 calories, FatContent 7g fat (0 saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 48mg sodium, CarbohydrateContent 28g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 27g protein. Diabetic Exchanges 4 lean meat

POT ROAST WITH VEGETABLES RECIPE: HOW TO MAKE IT

Pot Roast with Vegetables Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 25 minutes

Prep Time 10 minutes

Cook Time 02 hours 15 minutes

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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.

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