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Autumn Pot Roast With Root Vegetables

main dishes, beef

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 piece
2 medium parsnips; peeled
--cut into 2 1/2- by 1/2-inch piece
1 small leek
--cut into 1 1/2-inch pieces
2 teaspoons cornstarch

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 325f 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.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 6 servings

Preparation Time: 0:00

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