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Add a photoServings: 10
Ingredients
- 1 x Beef Goose Neck Tender Roast or possibly chuck pot roast - (3 to 5 lbs)
- 10 x Fresh garlic cloves peeled Drizzle of extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 4 c. Beef stock
- 3/4 lb Small new or possibly red potatoes quartered
- 2 med Onions peeled, quartered
- 3/4 lb Baby carrots peeled
- 3/4 lb Baby turnips
- 3/4 lb Baby parsnips peeled
- 1/4 c. Flour
- 1/2 c. Water
Directions
- Preheat the oven to 325 degrees.
- Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the extra virgin olive oil. Season with salt and pepper. Heat a large skillet, over medium heat. When the pan is warm, sear the roast on all sides, about 3 to 4 min. Remove from the pan and place the roast in a Dutch oven with a cover. Add in the stock and cover. Place in the oven and cook for 4 hrs.
- In a mixing bowl, toss the vegetables with extra virgin olive oil. Season with salt and pepper. Place the vegetables around the roast and cover. Cook for an additional hour. Remove the roast from the oven and arrange on a serving platter, reserving the liquid.
- Whisk the flour and water together. Pour the reserved liquid and grime into a saucepan and bring to a simmer. Whisk the flour mix into the reserved liquid. Bring the liquid back to a simmer and cook for 4 to 6 min. Season with salt and pepper. Serve with the pot roast.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 10 servings | |
| Calories 71 | |
| Calories from Fat 4 | 6% |
| Total Fat 0.43g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 363mg | 15% |
| Potassium 336mg | 10% |
| Total Carbs 14.91g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.93g | 3% |
| Protein 2.61g | 4% |
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