Recipe: Braised Beef with Roasted Vegetables (using chuck roast)

BRAISED BEEF WITH ROASTED VEGETABLES

2 teaspoons vegetable oil
1 (2 1/2- to 3-pound) boneless beef chuck pot roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 (13 3/4 to 14 1/2 ounce) can beef broth
1/2 cup chopped onion
1 large clove garlic, crushed
2 tablespoons chopped fresh parsley
1 bay leaf
Roasted Vegetables (recipe follows)
2 tablespoons cornstarch
3 tablespoons water
Chopped fresh parsley (optional, for garnish)

In Dutch oven, heat oil over medium heat until hot. Add roast; brown evenly. Season with salt and pepper.

Add broth, onion, garlic, parsley and bay leaf. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 2 1/4 to 2 1/2 hours or until pot roast is tender.

About 1 hour before end of cooking time, prepare Roasted Vegetables.

Remove pot roast; keep warm. Skim fat from cooking liquid; discard bay leaf.

Dissolve cornstarch in water and add to same pan with 2 cups cooking liquid. Bring to a boil; cook and stir 1 minute or until thickened.

Serve pot roast with vegetables and gravy. Garnish with chopped parsley.

ROASTED VEGETABLES

8 small parsnips (about 1 pound), peeled
6 small leeks (about 2 pounds), peeled
2 red bell peppers, cut into 2-inch pieces
2 tablespoons vegetable oil
1 1/2 teaspoons marjoram
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 350 degrees F.

Cut parsnips into 3-inch lengths. Cut thick end pieces lengthwise in half. Cut leeks into 3-inch lengths (white and light green parts only).

Place vegetables in 15-by-10-inch jelly-roll pan. Drizzle with oil. Sprinkle with marjoram, salt and pepper. Toss to coat.

Roast in oven 40 to 50 minutes or until tender and lightly browned. Stir once.

Makes 8 servings
Source: America's Favorite Beef Recipes by The National Cattlemen's Beef Association, Time Life Books, 1999