Pot Roast with Vegetables
Source of Recipe
Jo Gainey
1 boneless beef chuck arm pot roast (3 to 3-1/2 pounds)
3 tablespoons vegetable oil
2 large carrots, cut into 1 to 2-inch pieces
2 large parsnips, peeled and cut into 1 to 2-inch pieces
1 medium jicama, peeled and cut into 2 x 1-inch pieces
2 medium leeks, cut into 1 to 1-1/2 inch pieces
2 tablespoons cornstarch dissolved in 3 tablespoons cool water
1 clove garlic, minced
Seasoning:
1 teaspoon granulated garlic
1/2 teaspoon each salt and fresh black pepper
Combine seasoning ingredients; rub onto pot roast. Heat Dutch oven over
medium heat until hot, add oil then meat. Brown meat on all sides.
Add 3/4 cup water; bring to a boil. Reduce heat; cover very tightly and
simmer about 2 hours until meat is tender. Add vegetables and minced garlic;
continue cooking, covered, 30 to 45 minutes or until vegetables are
fork-tender. Remove pot roast and vegetables; keep warm.
Pour off cooking liquid. Measure and return 2 cups cooking liquid to Dutch
oven (add liquid if needed--a small amount of water or beef bouillon
dissolved in water is a good choice or use beef broth from a can). Stir in
cornstarch mixture; cook and stir 1 minute or until thickened and bubbly.
Carve pot roast. Serve with vegetables and sauce. Sugarbusters may wish to
omit the sauce from their serving (saves about 2 carbs). 8 servings.
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