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Root Vegetable Pot Roast

Root Vegetable Pot Roast
  • Prep 30 min
  • Total 3 hr 0 min
  • Servings 8
Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots turn this simple pot roast into a tender, flavorful main.
Updated January 23, 2015
Make With
Make With
Progresso Broth

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

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.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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