Greenfield Highland Pot Roast with Parsnips, Carrots and Potatoes

Greenfield Highland Pot Roast with Parsnips, Carrots and Potatoes

courtesy of the American Highland Cattle Association


3-3.5 lb. Chuck Roast                                          2 tsp. tamari soy sauce

¼ tsp. fresh ground pepper                             1 Tbsp. olive oil

1 medium onion sliced                                   1 tsp. coarse salt

2-3 cups stock or water                                  1 Tbs. flour

2 tsp. maple syrup                                          3 large carrots

2 large parsnips                                              3 medium potatoes


Season beef with salt on all sides. Brown beef in heavy skillet for 10 minutes /side on medium high heat. Remove meat to crock pot or Dutch oven. Reduce heat to medium, add onion. Brown onion, add flour, stir until flour is absorbed. Add stock, maple syrup, stir to heat. Pour over beef. Cook in crockpot on low 4 hours. Peel vegetables and cut into thick slices. Lift beef and push vegetable down into stock, cook and additional 4 hours in crock pot. If using oven, cook beef 2-3 hours, add vegetables and cook an additional 1-1.5 hours. Remove meat, slice thickly, serve with vegetables and whole grain mustard if desired.

Comments are closed.