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Pot Roast with Vegetables
1 ea Garlic clove -- crushed
1 ts Dried oregano
1/2 ts Lemon pepper
3 lb Boneless beef chuck pot roast
1 tb Cooking oil
3/4 c Water -- divided
16 sm New potatoes -- halved
4 md Carrots -- cut in 2-1/2" Pcs
4 md Parsnips -- cut in 2-1/2" Pcs
2 sm Leeks -- cut in 1-1/2" pcs
2 ts Cornstarch
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.