Sunday, January 11, 2009

Pot Roast with Vegetables




    Serve: 8 Prep: 10 mins Cook: 3 hrs


    Ingredients:


    • 3 to 4 lbs beef chuck pot roast

    • 1 Tbsp butter

    • 1/3 cup water

    • 1/3 cup red wine

    • 1 Tbsp minced garlic

    • 1 Tbsp onion powder

    • 1 tsp dried turmeric

    • 1/2 tsp each salt & lemon pepper

    • 12 small red-skinned potatoes, halved

    • 2 large carrots, peeled, cut into chuck

    • 2 large parsnips, peeled, cut into chuck

    • 1 small leek, washed, cut into chuck

    • 2 Tbsp cornstarch dissolved in 3 Tbsp cold water

    • 4 oz can - pieces & stems mushrooms


    Direction:


    1. Combine seasoning ingredients (water, red wine, garlic, salt, lemon pepper, onion powder, turmetic) in the 1 gallon Ziploc bag.

    2. Piece meat with folk several times; put into Ziploc bag and add seasoning mixture and keep in the refrigerator about 15 minutes.

    3. Remove meat from marinade. Discard excess marinade.

    4. Heat butter in stockpot medium heat until hot; quickly brown meat on all side.

    5. Add 3/4 cup water or beef broth. bring to a boil. reduce heat;cover tightly and simmer 2 hours.

    6. Add vegetables; simmer, covered 30-40 minutes or until meat & vegetables are fork-tender.

    7. Remove pot roast & vegetables. Skim fat

    8. Add mushrooms and stir in cornstarch mixture (make about 2 cups of gravy). cook and stir 1-2 minutes until thickened and bubbly.

    9. Carve pot roast. Serve on the rice with vegetables and mushroom sauce.

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