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Pot Roast with Root Vegetables
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1 tablespoon Land O Lakes® Butter

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 (10.5-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


3 tablespoons all-purpose flour

3 tablespoons water

2 cups pan juices

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 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. STEP 3

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

  4. STEP 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. STEP 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.

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