Pot Roast with Root Vegetables
Pot Roast with Root Vegetables
This wholesome family pot roast recipe is perfect on a blustery winter day.
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30 min
Prep Time
02 hrs 40 min
Total Time
8
servings Ingredients
Beef
1 tablespoon Land O Lakes® Butter
1 (3- to 4-pound) beef chuck roast
Vegetables
4 medium (2 cups) carrots, cut into julienne strips
2 medium (2 cups) turnips, cut into julienne strips
1 medium onion, sliced 1/4-inch
1 medium (2 cups) rutabaga, cut into julienne strips
Seasoning
1 (10.5-ounce) can condensed beef broth
1 tablespoon chopped fresh parsley
2 teaspoons firmly packed brown sugar
12 teaspoon dried rosemary, crushed
14 teaspoon salt
14 teaspoon pepper
Gravy
3 tablespoons all-purpose flour
3 tablespoons water
2 cups pan juices
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Melt butter in roasting pan; add chuck roast. Cook over medium-high heat, turning once, 7-9 minutes or until browned. Add all vegetable ingredients.
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STEP 3
Stir together all seasoning ingredients in bowl; pour over roast.
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STEP 4
Cover; bake, basting occasionally, 2-2 1/2 hours or until internal temperature of roast reaches 145°F. Remove roast and vegetables to serving platter; keep warm.
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STEP 5
Stir together flour and water in bowl with whisk; stir in 2 cups pan juices. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a full boil. Boil 1 minute. Serve gravy with roast and vegetables.
460 Calories
27 Fat (g)
125 Cholesterol (mg)
470 Sodium (mg)
13 Carbohydrates (g)
3 Dietary Fiber
40 Protein (g)
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