Pot Roast With Root Vegetables

Pot Roast With Root Vegetables

This wholesome family pot roast recipe is perfect on a blustery winter day.

30 min. prep time
8 servings
252 Ratings



1 (3- to 4-pound) beef chuck roast


4 medium (2 cups) carrots, cut into julienne strips
2 medium (2 cups) turnips, cut into julienne strips
1 medium onion, sliced 1/4-inch
1 medium (2 cups) rutabaga, cut into julienne strips


1 (10 1/2-ounce) can condensed beef broth
1 tablespoon chopped fresh parsley
2 teaspoons firmly packed brown sugar
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper


3 tablespoons all-purpose flour
3 tablespoons water
2 cups pan juices


Heat oven to 350°F. 

Melt butter in roasting pan; add chuck roast. Cook over medium-high heat, turning once, 7-9 minutes or until browned. Add all vegetable ingredients.

Stir together all seasoning ingredients in bowl; pour over roast.

Cover; bake, basting occasionally, 2-2 1/2 hours or until internal temperature of roast reaches 145°F. Remove roast and vegetables to serving platter; keep warm.

Stir together flour and water in bowl with whisk; stir in 2 cups pan juices. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a full boil. Boil 1 minute. Serve gravy with roast and vegetables.

Nutrition Facts (1 serving)

Calories: 460

Fat: 27g

Cholesterol: 125mg

Sodium: 470mg

Carbohydrates: 13g

Dietary Fiber: 3g

Protein: 40g

Recipe #11436©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this for Christmas dinner in a crock pot & served it
with mashed potatoes. Everyone thought it was awesome.
The flavor of the gravy is outstanding.
Yummy!! Very delicious, tender and juicy!!

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