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A surprisingly simple but utterly satisfying comfort food feast of beef roast, potatoes, carrots and parsnips, braised and served with a silky sauce.

Instructions

  1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.
  2. Add ¾ cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
  3. Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

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