North Woods Hearty Pot Roast - Beef - It's What's For Dinner

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North Woods Hearty Pot Roast

Cook up this hearty pot roast braised with chunky fresh vegetables in a savory gravy.

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Cook up this hearty pot roast braised with chunky fresh vegetables in a savory gravy.

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• 3 hrs 30 min
• 6SERVINGS
• 290Cal
• 25 gProtein

Test Kitchen Tips

Cook until fork-tender. When fork can be inserted without resistance and releases easily when pulled out, the beef is done.

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• 3 hrs 30 min
• 6 SERVINGS
• 290 Cal
• 25 g Protein

Total Time: 3 hrs 30 min Cook Mode

Ingredients:

• 1 beef Cross Rib Roast, Shoulder Roast or Arm Roast (about 2 to 2-1/2 pounds)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1 pound small red-skinned potatoes, cut in half, or into quarters if large
• 4 medium carrots, cut into 2-1/2 x 1/2- inch pieces
• 2 medium parsnips, cut into 2-1/2 x 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
• 1 cup beef broth
• 4 tablespoons water
• 2 tablespoons cornstarch

Seasoning:

• 2 teaspoons seasoned pepper blend or garlic-pepper seasoning
• 1 tablespoon minced garlic

Cooking:

1. Combine seasoning ingredients; press evenly onto all surfaces beef Cross Rib Roast. Heat oil in stockpot over medium heat until hot. Brown pot roast on all sides. Pour off drippings and season beef with salt.
2. Add broth to stockpot; 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.
3. Remove pot roast and vegetables; keep warm. Strain cooking liquid; skim fat, if necessary. Measure 2 cups cooking liquid (Add beef broth or water to cooking liquid to yield 2 cups, if necessary.); return to stockpot. Combine water and cornstarch; stir into cooking liquid. Bring to boil, stirring constantly; cook and stir 1 to 2 minutes or until mixture is thickened.
4. Carve pot roast into thin slices. Season with salt, as desired. Serve with vegetables and gravy.

Test Kitchen Tips

Cook until fork-tender. When fork can be inserted without resistance and releases easily when pulled out, the beef is done.

Nutrition Information

Nutrition:

289 CALORIES

0 % *

2g SAT FAT

0 % DV **

25g PROTEIN

0 % DV

3.9 mg IRON

0 % DV

6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet ** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 289 Calories; 81 Calories from fat; 9g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 60 mg Cholesterol; 425 mg Sodium; 29 g Total Carbohydrate; 4.6 g Dietary Fiber; 25 g Protein; 3.9 mg Iron; 4.9 mg NE Niacin; 0.5 mg Vitamin B6; 2.6 mcg Vitamin B12; 6 mg Zinc; 27.3 mcg Selenium; 18.9 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

The Essential Ingredients

The Essential Ingredients:

• Cross Rib Chuck Roast: A flavorful cut from the shoulder area between the chuck and rib sections. Known for its great marbling. it's ideal for long and slow cooking methods like braising or oven roasting. If it's unavailable, chuck arm or chuck shoulder roasts are great substitutes.
• Red Potatoes: These small potatoes have a smooth red skin and white, firm texture. They have a subtle sweet flavor and hold their shape well, making them ideal for potato salads, soups and side dishes.
• Carrots: Root vegetables known for its bright orange color and high vitamin C content. Carrots are naturally sweet and earthy in flavor, with a crisp texture when raw. You can eat these fresh, cooked or juice them with other vegetables.
• Parsnip: An often overlooked root vegetable, parsnips are closely related to the carrot. It has pale flesh and is great for roasting, stews, and soups. Feeling adventurous? Try a parsnip puree instead of mashed potatoes. The greens (tops) are edible too!
• Beef Broth: A savory liquid made from beef, beef bones, vegetables and seasonings. You'll find many boxed or canned versions at the grocery store, including low sodium options). Use in place of water or other liquids to add a depth of flavor.

Safe Handling Tips

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.
• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
• Cook Ground Beef to 160°F as measured by a meat thermometer.
• Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

FAQs

FAQs:

• What is the Cross Rib Roast?
This roast is a flavorful cut from the chuck section specifically just above the brisket. It's known for its rich, beefy flavor and good marbling, which creates great flavor when cooked. It's good for braising, roasting or slow cooking.
• Should I sear the roast before braising?
Searing the roast helps develop flavor through something called the Maillard reaction. This cooking technique builds deep, rich flavors throughout the dish. It also creates a crust on the meat, locking in moisture and creating a crisp texture on the outside of the roast.
• Can I make this recipe in a slow cooker or Dutch oven?
Either cooking method will work just fine for this recipe. You may need to adjust cooking times depending on the method to prevent overcooking.
• What other herbs or spices will enhance the flavor of this roast?
When it comes to seasoning, you can choose your own adventure with this roast. A sprig of thyme or rosemary adds depth. Of course, garlic or chiles adds a great touch of spice. Or a splash of red wine adds some depth of flavor, however, be sure to reduce the broth slightly to balance liquid volume.

Butcher Counter

Cross Rib Roast Square-Cut Chuck Primal

A savory cut for roasting or slow-cooking to achieve a tender finish.

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