CATTLE CORNER

Courtesy photo/Jean Barton

Snowballs on Christmas Day thrown by Clayton and Nolan to their grandfather Kevin Borror, and James Vidrine, who had brought the snow from the Adin ranch of Tehama Angus when the 6 to 8 inches of snow had fallen on his pickup.

Makes 8 servings

3 hours 30 minutes

INGREDIENTS:

1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast

Boneless (3 to 3-1/2 pounds)

1 tablespoon vegetable oil

8 small red-skinned potatoes, halved

2 large carrots, cut into 2-1/2 x 1/2 inch pieces

2 large parsnips, cut into 2-1/2 x 1/2 inch pieces

1 small leek, cut into 1-1/2 inch pieces

1-1/2 tablespoons cornstarch dissolved in 3 tablespoons water

Seasoning:

1 teaspoon dried oregano

1 clove garlic, minced

1/2 teaspoon each salt and lemon pepper

COOKING:

1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.

2. Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork tender. Remove pot roast and vegetables; keep warm.

3. Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

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