Root Vegetable Pot Roast

Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots turn this simple pot roast into a tender, flavorful main. MORE+ LESS-

By Betty Crocker Kitchens

January 23, 2015

tablespoon olive oil

boneless beef chuck roast (3 lb)

3/4

teaspoon salt

1/4

teaspoon freshly ground pepper

cups chopped onions

1 3/4

cups Progresso™ beef-flavored broth (from 32-oz carton)

cup dry red wine

1/4

cup tomato paste

cloves garlic, finely chopped

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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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.