Dress up the dinner table with this home-cooked Root Vegetable Pot Roast! Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots is a tender, flavorful main that's perfect for a family feast.
Root Vegetable Pot Roast
- Prep Time 30 min
- Total 3 hr 0 min
- Servings 8
- Ingredients 14
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
Make With
Progresso Broth
Instructions
-
Step1Heat 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.
-
Step2Cook 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.
-
Step3Cover; 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
460
Calories
23g
Total Fat
35g
Protein
21g
Total Carbohydrate
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
1Tips from the Betty Crocker Kitchens
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