Parsnips look like white carrots. After the first frost, parsnips taste sweet, but not as sweet as carrots. Parsnips are classic ingredients in pot roast and vegetable soup. Choose firm, white carrot-sized parsnips.
Because the roast is not browned ahead of baking, the gravy is lighter than some might desire. For darker-colored gravy, just add 1 to 2 teaspoons browning and seasoning sauce.
Serve this pot roast with hearty whole grain bread and fresh apple and orange wedges.