Pot Roast With Root Vegetables

Pot Roast With Root Vegetables
25
2 Reviews
This wholesome family pot roast recipe is perfect on a blustery winter day.
30 min
Prep Time
2:40
Total Time
8 servings

Ingredients

Beef

1 tablespoon
Land O Lakes® Butter
1 (3- to 4-pound)
beef chuck roast

Vegetables

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

Seasoning

1 (10.5-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

Gravy

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

Directions

  1. Heat oven to 350°F.
  2. 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.
  3. Stir together all seasoning ingredients in bowl; pour over roast.
  4. 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.
  5. 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
460
Cholesterol
125mg
Carbohydrates
13g
Protein
40g
Fat
27g
Sodium
470mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

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.

Rating

Yummy!! Very delicious, tender and juicy!!

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