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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. MORE + LESS -

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

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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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 460

% Daily Value

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.

© 2017 ®/TM General Mills All Rights Reserved

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