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Pot Roast with Root Vegetables - Alice Kuhar's Recipes
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POT ROAST WITH ROOT VEGETABLES
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Ingredients:
1 3 lb. boneless chuck roast
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1 clove garlic, crushed
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1/2 teaspoon salt
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1 tablespoon oil
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3/4 cup water
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8 small potatoes halved
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2 carrots, sliced
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2 parsnips, diced
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1 small leek, diced
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2 teaspoons cornstarch
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1 tablespoon water
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Directions:
In a bowl, combine garlic and salt to form a paste. Rub paste evenly over chuck roast. Brown roast in hot oil in a Dutch oven over medium heat. Pour off drippings. Add water; reduce heat to low. Cover; cook slowly on top of stove or in a 325 degrees oven for 1 hour 45 minutes.
Add potatoes, carrots, parsnips and leek; cover and continue cooking 30 minutes or until
beef and vegetables are tender. Remove roast and vegetables to a warm platter. Strain cooking liquid;
skim and discard fat. Reserve 1 cup cooking liquid to make a gravy.
Dissolve cornstarch in 1 tablespoon water; stir into cooking liquid. Bring to a boil. Cook 1 minute or until thickened, stirring constantly. Serve roast with vegetables and gravy.
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