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Arm Roast with Root Vegetables
Spicy and smokey as you like |
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1 boneless beef chuck arm pot roast (4 pounds)
1 med white onion
8-10 small red-skinned potatoes, quartered then halved
6 large carrots, cut into ½ pieces
2 large parsnips (or turnips), halved then cut into ½ inch pieces
2 medium leek, halves then cut into ½ inch pieces
6-8 fresh jalapenos
Minced garlic
Worcestershire sauce
Liquid Smoke
Seasoned salt
Course ground black pepper
Cavenders Seasoning
Oregano
sage
1-2 tablespoons cornstarch mixed into 4-5 tablespoons of water
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Take the seasonings and rub into both sides of the roast then place the roast in a crock pot with small amount of water on high.
Place the parsnips, carrots, potatoes, sliced leeks, onions, and sliced jalapenos on top of the roast.
Take seasoning, minced garlic, Worcestershire sauce, and small amount of Liquid Smoke over the top of the vegetables and stir around. Take a cup of water and add to crock pot.
Cook on high for 3-4 hours then reduce to medium to low heat.
Add the cornstarch mixture approximately 5-10 minutes before serving. Stirring for 3-4 minutes as adding.
Pull apart the roast and serve with vegetables with the gravy sauce.
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Preparation Time: 5-6hours |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Shaun
Missouri
United States |
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| This recipe has been viewed 2431 times. |
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