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.