North Woods Hearty Pot Roast
Cook up this hearty pot roast braised with chunky fresh vegetables in a savory gravy.
Cook Time: 3 hrs 30 mins
Servings: 6
Ingredients: 12
Ingredients
Seasoning:
Preparation
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Step 1
Combine seasoning ingredients; press evenly onto all surfaces beef Cross Rib Roast. Heat oil in stockpot over medium heat until hot. Brown pot roast on all sides. Pour off drippings and season beef with salt.
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Step 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 pot roast and vegetables are fork-tender.
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Step 3
Remove pot 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.
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Step 4
Carve pot roast into thin slices. Season with salt, as desired. Serve with vegetables and gravy.
Nutrition Information
289 Calories
2g SAT FAT
25g PROTEIN
3.9 mg IRON
6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 289 Calories; 81 Calories from fat; 9g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 60 mg Cholesterol; 425 mg Sodium; 29 g Total Carbohydrate; 4.6 g Dietary Fiber; 25 g Protein; 3.9 mg Iron; 4.9 mg NE Niacin; 0.5 mg Vitamin B6; 2.6 mcg Vitamin B12; 6 mg Zinc; 27.3 mcg Selenium; 18.9 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
The Essential Ingredients
- Cross Rib Chuck Roast: A flavorful cut from the shoulder area between the chuck and rib sections. Known for its great marbling. it’s ideal for long and slow cooking methods like braising or oven roasting. If it’s unavailable, chuck arm or chuck shoulder roasts are great substitutes.
- Red Potatoes: These small potatoes have a smooth red skin and white, firm texture. They have a subtle sweet flavor and hold their shape well, making them ideal for potato salads, soups and side dishes.
- Carrots: Root vegetables known for its bright orange color and high vitamin C content. Carrots are naturally sweet and earthy in flavor, with a crisp texture when raw. You can eat these fresh, cooked or juice them with other vegetables.
- Parsnip: An often overlooked root vegetable, parsnips are closely related to the carrot. It has pale flesh and is great for roasting, stews, and soups. Feeling adventurous? Try a parsnip puree instead of mashed potatoes. The greens (tops) are edible too!
- Beef Broth: A savory liquid made from beef, beef bones, vegetables and seasonings. You’ll find many boxed or canned versions at the grocery store, including low sodium options). Use in place of water or other liquids to add a depth of flavor.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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