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Pot Roast with Vegetables

This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.—National Livestock and Meat Board
  • Total Time
    Prep: 10 min. Bake: 2-1/4 hours + standing
  • Makes
    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

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.
Nutrition 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.

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