Winn-Dixie Signature Recipe
Autumn Pot Roast with Root Vegetables
Preparation Time: 15 min.
Cooking Time: 2 hours, 45 min.
Serves: 6
Ingredients:
3 lb Beef, chuck, pot roast, boneless, raw
1 tablespoon Oil, vegetable
8 small Potato, red, small, raw -- halved
2 large Carrots, raw -- cut into 2-1/2 x 1/2-inch pieces
2 large Parsnips, raw -- cut into 2-1/2 x 1/2-inch pieces
1 whole Leeks, raw -- small, cut into 1-1/2 inch pieces
3/4 cup Water
1 1/2 tablespoon Cornstarch -- dissolved in 3 tablespoons water
SEASONING:
1 teaspoon Oregano, ground (dried)
1 clove Garlic, raw -- minced
1/2 teaspoon Salt
1/2 teaspoon Seasoning, lemon pepper
Preparation:
1. Combine seasoning ingredients; press onto beef pot roast.
2. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
3. Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
4. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender.
5. Remove pot roast and vegetables; keep warm.
6. Skim fat from cooking liquid.
7. Measure and return 2 cups cooking liquid to Dutch oven.
8. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly.
9. Carve pot roast.
10. Serve with vegetables and sauce.