Low Fat Autumn Pot Roast With Root Vegetables Recipe

Ingredients

1 garlic clove, crushed

1 teaspoon dried oregano leaves, crushed

1/2 teaspoon lemon-pepper seasoning

1/2 teaspoon salt

3 1/2 pounds boneless beef (up to 3)

-- chuck arm pot roast

1 tablespoon vegetable oil

8 small new red potatoes, halved

2 medium carrots, peeled

--cut into 2 1/2- by 1/2-inch pieces

2 medium parsnips, peeled

--cut into 2 1/2- by 1/2-inch pieces

1 small leek

--cut into 1 1/2-inch pieces

2 teaspoons cornstarch

Method

1.Combine garlic, oregano, lemon-pepper seasoning and salt to form paste.

Rub paste evenly over surface of pot roast.

2.Heat oil in Dutch oven with heatproof lid and handles; brown pot roast over medium-high heat.

Pour off drippings.

Add 3/4 cup water; reduce heat to low.

Cover tightly and cook slowly on top of range or in 325°f oven 1 hour and 45 minutes.

Add potatoes, carrots, parsnips and leek; cover and continue cooking about 30 minutes, until beef and vegetables are tender.

Remove roast and vegetables to warm platter.

3.Strain cooking liquid; skim and discard fat.

Reserve 1 cup cooking liquid.

4.Dissolve cornstarch in 1 tablespoon water; stir into cooking liquid.

Bring to a boil.

Cook 1 minute, until thickened, stirring constantly.

Trim excess fat from pot roast before carving.

Makes 6 servings.

Preparation time: 10 minutes.

Cooking time: 2 hours, 30 minutes.

Note: A boneless beef chuck arm pot roast will yield 2M three-ounce cooked, trimmed servings per pound.

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