Version 3 - North Woods Hearty Pot Roast
  • 3 to 3-1/2 hours
  • Makes 6 servings
  • Family Dinners

North Woods Hearty Pot Roast

Ingredients

  • 1 beef Shoulder Roast Boneless (2 to 2-1/2 pounds)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 pound small red-skinned potatoes, cut in half, or into quarters if large
  • 4 medium carrots, cut into 2-1/2 x 1/2- inch pieces
  • 2 medium parsnips, cut into 2-1/2 x 1/2-inch pieces
  • 1 small leek, (white and pale green parts only), cut in half lengthwise then crosswise into 1-1/2 inch pieces
  • 1 cup beef broth
  • 4 tablespoons water
  • 2 tablespoons cornstarch
Seasoning:
  • 2 teaspoons seasoned pepper blend or garlic-pepper seasoning
  • 1 tablespoon minced garlic

Instructions

  • 1. Combine seasoning ingredients; press evenly onto all surfaces beef roast. Heat oil in stockpot over medium heat until hot. Brown roast on all sides. Pour off drippings and season beef with salt.

  • 2. Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until roast and vegetables are fork-tender. 

  • 3. Remove roast and vegetables; keep warm. Strain cooking liquid; skim fat, if necessary. Measure 2 cups cooking liquid (Add beef broth or water to cooking liquid to yield 2 cups, if necessary.); return to stockpot. Combine water and cornstarch; stir into cooking liquid. Bring to boil, stirring constantly; cook and stir 1 to 2 minutes or until mixture is thickened.

  • 4. Carve roast into thin slices. Season with salt, as desired. Serve with vegetables and gravy.

Nutrition Information

Nutrition information per serving: 289 calories; 9 g fat (2 g saturated fat; 3 g monounsaturated fat); 60 mg cholesterol; 425 mg sodium; 29 g carbohydrate; 4.6 g fiber; 25 g protein; 4.9 mg niacin; 0.5 mg vitamin B6; 2.6 mcg vitamin B12; 3.9 mg iron; 27.3 mcg selenium; 6.0 mg zinc; 18.9 mg choline.