North Woods Hearty Pot Roast

North Woods Hearty Pot Roast. Cook up this hearty Pot Roast with braised beef Shoulder Roast and chunky fresh vegetables in a savory gravy.

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

Cooking:

1. Combine seasoning ingredients; press evenly onto all surfaces beef Shoulder Roast Boneless. 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.

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.