NORTH WOODS HEARTY POT ROAST (SUNDAY)
2 teaspoons seasoned pepper blend or garlic-pepper seasoning
1 tablespoon minced garlic 1 boneless beef shoulder roast
(2 to 2 1/2 pounds) 1 tablespoon canola oil
1/2 teaspoon coarse salt
1 cup unsalted beef broth 1 pound small red-skinned potatoes, halved or quartered
8 ounces baby carrots 2 medium parsnips, cut into 2
1/2-by-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 4 tablespoons water 2 tablespoons cornstarch
Combine seasoning and garlic; press evenly onto all surfaces of beef roast. Heat oil in Dutch oven on medium. Brown roast on all sides. Pour off drippings and season beef with salt. Add broth; 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. Remove roast and vegetables; keep warm. Strain cooking liquid; skim fat, if necessary. Measure 2 cups cooking liquid (add beef broth or water to yield 2 cups, if necessary); return to Dutch oven. Combine water and cornstarch; stir into cooking liquid. Bring to a boil, stirring constantly; cook and stir 1 to 2 minutes or until mixture is thickened. Carve roast into thin slices. Season with salt, as desired. Serve with vegetables and gravy. Makes 6 servings. Per serving: 318 calories (percent calories from fat, 27), 31 grams protein, 28 grams carbohydrate, 5 grams fiber, 10 grams fat (2.5 grams saturated fat), 87 milligrams cholesterol, 259 milligrams sodium.