This recipe is a great make ahead recipe and freezes well into individual portions for times when you need a quick dinner. Makes excellent leftovers
- 2 pound boneless beef chuck or rump roast
- 2 tablespoons vegetable oil
- 1/2 cup onion, chopped
- 3 garlic cloves, minced
- 1 cup rutabagas (turnip)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups water
- 3 tablespoons cornstarch
- 3 tablespoons water, very cold
- 1/2 cup carrots, sliced
Brown meat on all sides in the oil.
Add onions, cover and cook on low heat for 15 minutes.
Add garlic, rutabagas, herb seasoning and 2 cups of water.
Cover tightly and simmer 3 1/2 to 4 hours, until the meat is tender.
Thirty minutes before the pot roast is ready, mix the cornstarch and cold water in a small bowl.
Add 1/2 cup of hot liquid from the pot to the cornstarch mixture to form a slurry.
Then add the mixture back into the pot and stir.
Add the carrots and cook for an additional 30 minutes.
Calories: 310 KCal
Protein: 27 g
Carbohydrates: 5 g
Fibre: 1 g
Total Fat: 20 g
Sodium: 62 mg
Phosphorus: 229 mg
Potassium: 318 mg
Servings per recipe: 10
Serving size: 3 ounces of beef