Pot Roast with Vegetables

(from castro15’s recipe box)

Categories: Diabetic

Ingredients

  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • 1/2 tsp lemon-pepper seasoning
  • 3 lb boneless beef chuck pot roast
  • 1 tbsp canola oil
  • 3/4 cup plus 1 tbsp 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 tsp cornstarch

Directions

  1. Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil in all sides; drain. Add 3/4 cup water; bring to boil. Reduce heat; cover and simmer for 1 3/4 hours.

  2. Add vegetables; cover and simmer for 20-35 minutes longer or until the 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 veggies.

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