Here's a great way to combine all those healthy root vegetables in one satisfying beef dish--plus it makes its own gravy.
Home-Style Pot Roast
- Prep Time 20 min
- Total 2 hr 50 min
- Servings 8
- Ingredients 13
Ingredients
- 1 (2-lb.) boneless beef rump roast, trimmed of fat
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 medium onions, quartered
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried basil leaves
- 1 (14-oz.) can beef broth
- 2 large Yukon Gold or russet potatoes (about 1 lb.), quartered
- 2 medium parsnips, peeled, halved lengthwise and cut into 3-inch pieces
- 1 (16-oz.) pkg. fresh baby carrots
- 1/4 cup cold water
- 2 tablespoons cornstarch
Make With
Progresso Broth
Instructions
-
Step1Heat 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.
-
Step2Bake at 350°F. for 1 hour 30 minutes.
-
Step3Remove 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.
-
Step4With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
-
Step5In 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.
Nutrition
250
Calories
4g
Total Fat
26g
Protein
28g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 60mg
- 20%
- Sodium
- 520mg
- 22%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 7g
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 14%
- 14%
- Calcium
- 4%
- 4%
- Iron
- 18%
- 18%
Exchanges:
1 1/2 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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