Low Fat Autumn Pot Roast with Root Vegetables Recipe

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.
2. Rub paste evenly over surface of pot roast.
3. Heat oil in Dutch oven with heatproof lid and handles; brown pot roast over medium-high heat.
4. Pour off drippings.
5. Add 3/4 cup water; reduce heat to low.
6. Cover tightly and cook slowly on top of range or in 325°f oven 1 hour and 45 minutes.
7. Add potatoes, carrots, parsnips and leek; cover and continue cooking about 30 minutes, until beef and vegetables are tender.
8. Remove roast and vegetables to warm platter.
9. Strain cooking liquid; skim and discard fat.
10. Reserve 1 cup cooking liquid.
11. Dissolve cornstarch in 1 tablespoon water; stir into cooking liquid.
12. Bring to a boil.
13. Cook 1 minute, until thickened, stirring constantly.
14. Trim excess fat from pot roast before carving.
15. Makes 6 servings.
16. Preparation time: 10 minutes.
17. Cooking time: 2 hours, 30 minutes.
18. Note: A boneless beef chuck arm pot roast will yield 2M three-ounce cooked, trimmed servings per pound.

Full List of Low-Fat Recipes
Full List of Vegetables Recipes