Company Pot Roast
2 1/2 pound boneless beef chuck pot roast
cloves garlic, minced
teaspoon dried sage, crushed
teaspoon ground black pepper
tablespoons cooking oil
teaspoon cayenne pepper
large onion, cut into thin wedges
cup pitted plums (prunes), halved
pound apples, cored and cut into thick wedges
pounds parsnips or carrots, peeled and cut into 1/2-inch pieces
cup cold water
Salt and black pepper
tablespoon balsamic vinegar or 1 tsp. red wine vinegar
- Trim fat from meat. In a small bowl stir together garlic, sage, salt, and black pepper. Pat garlic-spice mixture on the surface of the meat. In a 5-1/2- to 6-quart Dutch oven over medium heat brown roast on all sides in hot oil. Drain off fat. Sprinkle cayenne pepper on roast. Pour water over roast; add onion. Bring to boiling; reduce heat. Simmer, tightly covered, for 1 hour and 20 minutes.
- Add fruit and vegetables to meat. Return to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes more or until parsnips or carrots and apples are tender, adding water if necessary. With a slotted spoon transfer all to a platter, reserving juices in Dutch oven. Keep warm.
- For gravy, measure juices; skim off fat. If necessary, remove some of the juices or add enough water to juices to equal 1-1/2 cups. Return to Dutch oven. In a small bowl whisk together the 1/2 cup cold water and flour until smooth. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Stir in balsamic vinegar. Serve gravy with roasted meat, vegetables, and fruit. Makes 8 to 10 servings.
Nutrition Facts(Company Pot Roast)
- Per serving:
- 361 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 2 g polyunsaturated fat,
- 3 g monounsatured fat),
- 84 mg chol.,
- 249 mg sodium,
- 37 g carb.,
- 6 g fiber,
- 18 g sugar,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet