Home-Style Pot Roast

Here's a great way to combine all those healthy root vegetables in one satisfying beef dish--plus it makes its own gravy.

Prep Time

Minutes

Total Time

2:50

Hrs:Mins

Makes

servings

(2-lb.) boneless beef rump roast, trimmed of fat

3/4

teaspoon salt

1/4

teaspoon pepper

medium onions, quartered

garlic cloves, minced

1/2

teaspoon dried thyme leaves

1/2

teaspoon dried basil leaves

(14-oz.) can beef broth

large Yukon Gold or russet potatoes (about 1 lb.), quartered

medium parsnips, peeled, halved lengthwise and cut into 3-inch pieces

(16-oz.) pkg. fresh baby carrots

1/4

cup cold water

tablespoons cornstarch

Heat oven to 350°F. Place beef roast in Dutch oven; sprinkle with 1/2 teaspoon of the salt and pepper. Add onions, garlic, thyme and basil. Pour broth over top. Cover.
Bake at 350°F. for 1 hour 30 minutes.
Remove Dutch oven from oven. Turn roast over and add potatoes, parsnips and carrots. Cover; bake an additional 45 to 60 minutes or until vegetables are tender.
With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
In small bowl, combine water, cornstarch and remaining 1/4 teaspoon salt; blend well. Place Dutch oven over medium-high heat. Slowly add cornstarch mixture to drippings in Dutch oven, stirring constantly. Cook and stir until bubbly and thickened. Serve gravy with roast and vegetables.

Makes 8 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Ingredient Info

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.

Kitchen Tip

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.

Serving Suggestion

Serve this pot roast with hearty whole grain bread and fresh apple and orange wedges.

Nutrition Information:

1 Serving (1 Serving)

Calories 250

(Calories from Fat 35),

Total Fat 4g

(Saturated Fat 1g,),

Cholesterol 60mg;
Sodium 520mg;
Total Carbohydrate 28g

(Dietary Fiber 4g,
Sugars 7g),

Protein 26g;

Percent Daily Value*:

Exchanges:

1 1/2 Starch;
1 Vegetable;
2 1/2 Very Lean Meat;
1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Home-Style Pot Roast

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens