Pot Roast With Vegetables Recipe

Name: Pot Roast With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
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.
2
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.
3
Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat.
4
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.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 garlic clove, minced, 1 teaspoon dried oregano, 1/2 teaspoon lemon-pepper seasoning, 1 boneless beef chuck pot roast (3 pounds), and more.

Yes, Pot Roast With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast With Vegetables

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