Jonis Beef Pot Roast With Root Vegetables Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
FROM JONIS KITCHEN
2 cloves: garlic, crushed
1 1/2 teaspoon: dried oregano leaves,
1 teaspoon: lemmon pepper,
1 teaspoon: salt,
3 lb: chuck roast, boneless or a shoulder cu
1 tablespoon: veg-oil,
3/4 cup: plus 1 tbls water, divided
8 small: new red potatoes, cut in half
2 medium: carrots, cut in 2 1/2pieces
2 medium: parsnips, cut in 2 1/2pieces
1 medium: onion, cut in 6 wedges
1 tablespoon: cornstarch,
Directions:
Combine garlic,oregano,lemmon pepper and salt to form a paste. rub evenly
over surface of beef. Heat oil in dutch oven (with heat proof lid and
handles) over medium heat until hot. Add Beef and brown on all sides. Pour
off drippings. Add 3/4 cup water; bring to a boil. Reduce heat to low;cover
tightly and cook slowly on top of range or in 325 degree oven for 1 3/4
hours;this can all be cooked in a crock pot . Add potatoes,carrots,parsnips
and onion; cover tightly and continue cooking for 30 minutes or until beef
and vegetables are tender. Remove roast and vegetables to serving platter;
keep warm. Strain cooking liquid; skim and discard fat. return 1 cup
cooking liquid to Dutch oven. Combine tthe cornstarch with 1 tbls water;
stir into cooking liquid. Bring to a boil over medium-high heat; cook 1
minute or until thickened, stirring constantly. Serve pot roast with gravy
and vegetables. Makes four servings.
Yield: 4 servings
Source from luhu.jp
over surface of beef. Heat oil in dutch oven (with heat proof lid and
handles) over medium heat until hot. Add Beef and brown on all sides. Pour
off drippings. Add 3/4 cup water; bring to a boil. Reduce heat to low;cover
tightly and cook slowly on top of range or in 325 degree oven for 1 3/4
hours;this can all be cooked in a crock pot . Add potatoes,carrots,parsnips
and onion; cover tightly and continue cooking for 30 minutes or until beef
and vegetables are tender. Remove roast and vegetables to serving platter;
keep warm. Strain cooking liquid; skim and discard fat. return 1 cup
cooking liquid to Dutch oven. Combine tthe cornstarch with 1 tbls water;
stir into cooking liquid. Bring to a boil over medium-high heat; cook 1
minute or until thickened, stirring constantly. Serve pot roast with gravy
and vegetables. Makes four servings.
Yield: 4 servings
Source from luhu.jp