Harvest Pot Roast with Carrots and Potatoes

Harvest Pot Roast with Carrots and Potatoes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    t dried oregano

  • 1

    clove minced garlic

  • 1

    //2 t salt

  • ½

    t lemon pepper

  • 1

    (3 lb.) well-trimmed boneless chuck roast

  • 1

    T vegetable oil

  • ¾

    cup plus 3 T water

  • 8

    halved small red potatoes

  • 1

    cup baby carrots

  • 2

    medium parsnips cut in chunks

  • 1

    small quartered onion

  • T cornstarch


Combine oregano garlic, salt and lemon pepper. Press mixture onto roast. Heat oil in a dutch oven on medium. Brown roast on all sides; pour off drippings. Add water; bring to boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables. Cook 30 to 45 minutes or until roast and vegetables are tender. Remove roast and vegetables. Skim fat from cooking liquid. Return 2 cups defatted liquid to pot. Stir in cornstarch dissolved in the 3 tablespoons water; cook and stir 1 minute or until thickened and bubbly.


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