Pot Roast with Root Vegetables

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