Root Vegetable Pot Roast

Name: Root Vegetable Pot Roast
Prep time: 30 min
Total time: 3 h
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 boneless beef chuck roast (3 lb); 3/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 cups chopped onions; 1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton); 1 cup dry red wine; 1/4 cup tomato paste; 4 cloves garlic, finely chopped; 2 teaspoons chopped fresh thyme leaves; 1 1/4 lb rutabaga, peeled, cut into 1-inch cubes; 1/2 lb parsnips, peeled, cut into 2-inch pieces; 1/2 lb turnips, peeled, cut into 1-inch pieces; 1/2 lb carrots, cut into 2-inch pieces

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Prep 30 min
Total 3 hr 0 min
Servings 8

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Dress up the dinner table with this home-cooked Root Vegetable Pot Roast! Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots is a tender, flavorful main that's perfect for a family feast.

By Betty Crocker Kitchens

Updated Sep 13, 2022

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Ingredients

1 tablespoon olive oil
1 boneless beef chuck roast (3 lb)
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups chopped onions
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 cup dry red wine
1/4 cup tomato paste
4 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1 1/4 lb rutabaga, peeled, cut into 1-inch cubes
1/2 lb parsnips, peeled, cut into 2-inch pieces
1/2 lb turnips, peeled, cut into 1-inch pieces
1/2 lb carrots, cut into 2-inch pieces

Make With

Progresso Broth

Steps

1

Heat oven to 350°F. In 4-quart ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; cook 2 to 3 minutes on each side or until browned. Remove beef from Dutch oven; set aside.
2

Cook onions in drippings 5 to 8 minutes, stirring occasionally, until browned. Place beef on onions. In medium bowl, stir together broth, wine, tomato paste, garlic and thyme with whisk. Pour over beef and onions. Heat to simmering.
3

Cover; bake 1 hour 30 minutes. Arrange rutabaga, parsnips, turnips and carrots around beef. Cover; bake 1 hour longer or until beef and vegetables are tender. (Shred beef, using 2 forks, if desired.) Serve beef and vegetables with cooking liquid.

Tips from the Betty Crocker Kitchens

tip 1
For a beautiful garnish, top pot roast and root vegetables with additional fresh thyme leaves, chopped flat-leaf parsley or chives.
tip 2
To round out your pot roast with root vegetable meal, serve with a simple mixed green salad or steamed green beans tossed with your favorite bottled vinaigrette.
tip 3
For a simple, creamy yet piquant sauce to accompany the beef, stir together 1/2 cup sour cream and 1 tablespoon cream-style prepared horseradish. If desired, stir in 2 tablespoons chopped fresh flat-leaf parsley leaves.

Nutrition

460 Calories, 23g Total Fat, 35g Protein, 21g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 460

Total Fat: 23g; 0%

Saturated Fat: 9g; 0%

Sodium: 550mg; 0%

Total Carbohydrate: 21g; 0%

Dietary Fiber: 6g; 0%

Protein: 35g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 Starch; 2 Vegetable; 1/2 Fat;

Carbohydrate Choice

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

Weekly Whisks