NORTH WOODS HEARTY POT ROAST
FAMILY DINNER: Tickle the family taste buds with North Woods Hearty Pot Roast. Serve with a mixed greens salad and dinner rolls. For dessert, top angel food cake slices with a dab of chocolate ice cream. Plan ahead: Save enough beef, potatoes and cake for another night (see Round 2: Heat and Eat, Page 3).
Ingredients
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
Servings: makes 6 servings
Preparation time: 20 minutes
Cooking time: 2 1/2 to 2 3/4 hours
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.
Per serving: 318 calories, 31 grams protein, 10 grams fat, (27 percent calories from fat), 2.5 grams saturated fat, 28 grams carbohydrate, 87 milligrams cholesterol, 259 milligrams sodium, 5 grams fiber.
Carb count: 2.