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Home-Style Pot Roast

Betty Crocker Kitchens
Updated May 7, 2010
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Bake at 350°F. for 1 hour 30 minutes.
  • Step 
    3
    Remove 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.
  • Step 
    4
    With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
  • Step 
    5
    In 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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