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Braised Beef With Roasted Vegetables

For the pot roast

2 teaspoons vegetable oil

2 1/2 to 3-pound boneless chuck roast

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (13 3/4 to 14 1/2 ounces) beef broth

1/2 cup chopped onion

1 large clove garlic, minced

2 tablespoons chopped fresh parsley, plus more for garnish if desired

1 bay leaf

Roasted vegetables (recipe follows)

2 tablespoons cornstarch dissolved in 3 tablespoons water

For the roasted vegetables

8 small parsnips (about 1 pound), peeled

6 small leeks (about 2 pounds), well cleaned

2 red bell peppers, cut into 2-inch pieces

2 tablespoons vegetable oil

1 1/2 teaspoons dried marjoram, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

To prepare pot roast: In a Dutch oven, heat oil over medium heat until hot. Add roast and brown evenly.

Season with salt and pepper.

Add broth, onion, garlic, 2 tablespoons chopped parsley and bay leaf.

Bring to a boil; reduce heat to low. Cover tightly and simmer gently for 2 to 2 1/2 hours or until roast is tender.

About 1 hour before end of cooking time, prepare roasted vegetables.

When roast is done, remove from pot and keep it warm.

Skim fat from cooking liquid, discard bay leaf.

In the pan, combine 2 cups cooking liquid and cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened.

Serve pot roast with roasted vegetables and gravy.

Garnish with chopped parsley if desired.

To prepare roasted vegetables: Heat oven to 350 degrees.

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

Place parsnips, leeks and peppers in a 15- by 10-inch jellyroll pan.

Drizzle with oil; sprinkle with marjoram, salt and pepper. Toss to coat.

Roast 40 to 50 minutes or until tender and lightly browned; stir once.

Makes 6 servings.

From the National Cattlemen's Beef Association.

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