Time: 210 Minutes
Autumn Pot Roast with Root Vegetables
A surprisingly simple but utterly satisfying comfort food feast of beef roast, potatoes, carrots and parsnips, braised until fork-tender and served with a silky sauce.
Ingredients
Quick Facts
Cooking
- Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.
- Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
- Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.
Nutrition
Serv Size | Calories | Total Fat | Cholesterol | Total Carbs | Protein |
---|---|---|---|---|---|
8 | 467kcal | 21g | 91mg | 39g | 32g |
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 8g Saturated Fat; 8g Monounsaturated Fat; Carbohydrates; Fiber; 6.4mg NE Niacin; 0.7mg Vitamin B6; 2mcg Vitamin B12; 4.2mg Iron; 27.6mcg Selenium; Zinc; Choline;
Courtesy of BeefItsWhatsForDinner.com