As the days get shorter and the air gets crisper, there’s nothing better than a hearty, comforting meal to balmy your soul and satisfy your taste buds. Fall brings with it a generous harvest of root vegetables, making it the perfect time to prepare a delicious pot roast that celebrates the flavors of the season. Today we’re sharing a delicious recipe for a fall pot roast with root vegetables that will have your family and friends coming back for seconds.
Autumn is the perfect time to enjoy the luxurious flavors of slow-cooked dishes beefand here’s why you should consider making it a fall tradition:
1. Comfort in every bite: Fall beef roast is not just a meal; it’s an experience. Delicate, juicy meat, seasoned with herbs and spices, provides comfort with every bite. The sluggish cooking process allows the flavors to combine and intensify, making each bite a savory delight.
2. Seasonal ingredients: The autumn offer includes a wide range of root vegetables such as carrots, potatoes, parsnips and turnips. These vegetables pair perfectly with roast beef, soaking up its savory juices and adding a delightful contrast of textures and flavors. It’s a delicious way to celebrate the harvest.
3. Cozy meetings: Autumn is associated with intimate meetings. Whether it’s a family dinner, a feast for friends, or a serene evening at home, roast beef is the centerpiece of balmy and memorable gatherings. The aroma filling the house while cooking is a bonus that adds a cozy atmosphere.
4. Versatility: Roast beef recipes are incredibly versatile. You can opt for classic preparations with a luxurious sauce, experiment with different herbs and spices, and even incorporate ethnic flavors to suit your taste. The possibilities are endless so you can make it unique.
5. Lots of Leftovers: Meatloaf usually leaves delicious leftovers. From sandwiches to beef patties, you’ll have plenty of opportunities to creatively enjoy the flavors of fall roast beef.
So, when the leaves fall and the days get shorter, consider adding a juicy roast beef to your fall menu. It is a timeless tradition that brings warmth, flavor and a sense of community to this lovely time of year.
Autumn pot roast with root vegetables
A surprisingly basic but completely satisfying feast of roast beef, potatoes, carrots and parsnips, braised until fork-tender and served with a silky sauce.
- 1 Roast beef with shoulder Boneless shoulder roast or boneless blade chuck (3 to 3-1/2 pounds)
- 1 spoon vegetable oil
- 8 diminutive red-skinned potatoes by half
- 2 huge carrots cut into 2-1/2 x 1/2 inch pieces
- 2 huge parsnip cut into 2-1/2 x 1/2 inch pieces
- 1 little leek cut into 1-1/2 inch pieces
- 1-1/2 table spoon corn starch dissolved in 3 tablespoons of water
Seasoning
- 1 teaspoon dried oregano
- 1 Carnation garlic ground
- 1/2 teaspoon each salt and lemon pepper
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Combine seasoning ingredients; press into roast beef. Heat the oil in a stock pot over medium heat until balmy. Brown pot roast. Pour out the drops.
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Add 3/4 cup of water; bring to a boil. Reduce heat; cover tightly and simmer for 2 hours. Add vegetables; continue cooking, covered, for 30 to 45 minutes or until the roast and vegetables are tender. Remove roast and vegetables; Take care.
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Degrease the fat from the cooking liquid. Measure and pour 2 cups of the cooking liquid into the pot. Stir in cornstarch mixture; cook and stir for 1 minute or until thickened and bubbling. Carve the roast. Serve with vegetables and sauce.
- Before cooking and always after handling raw meat, wash your hands with soap and water.
Separate raw meat from other foods.
After handling raw meat, wash all cutting boards, utensils and utensils.
Do not reuse marinades used for raw foods.
Wash all products before employ.
Cook steaks and roasts until the temperature reaches 50°F for medium-rare, as measured by a meat thermometer, resting the meat for three minutes.
Cook ground beef to 160°F as measured with a meat thermometer.
Refrigerate leftovers immediately.
More information on doneness and other cooking tips can be found at: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
Calories: 410kcalCarbohydrates: 45GProtein: 37GFat: 9GSaturated fat: 3GPolyunsaturated fat: 2GMonounsaturated fatty acids: 4GTrans fats: 0.3GCholesterol: 91mgSodium: 132mgPotassium: 1606mgFiber: 6GSugar: 6GVitamin A: 2757IUVitamin C: 27mgCalcium: 65mgIron: 5mg
