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Root Vegetable Pot Roast

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Root Vegetable Pot Roast
  • Prep Time 30 min
  • Total Time 3 hr 0 min
  • Servings 8
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Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots turn this simple pot roast into a tender, flavorful main.

Ingredients

1
tablespoon olive oil
1
boneless beef chuck roast (3 lb)
3/4
teaspoon salt
1/4
teaspoon freshly ground pepper
2
cups chopped onions
1 3/4
cups Progresso™ beef-flavored broth (from 32-oz carton)
1
cup dry red wine
1/4
cup tomato paste
4
cloves garlic, finely chopped
2
teaspoons chopped fresh thyme leaves
1 1/4
lb rutabaga, peeled, cut into 1-inch cubes
1/2
lb parsnips, peeled, cut into 2-inch pieces
1/2
lb turnips, peeled, cut into 1-inch pieces
1/2
lb carrots, cut into 2-inch pieces

Directions

  • 1 Heat oven to 350°F. In 4-quart ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; cook 2 to 3 minutes on each side or until browned. Remove beef from Dutch oven; set aside.
  • 2 Cook onions in drippings 5 to 8 minutes, stirring occasionally, until browned. Place beef on onions. In medium bowl, stir together broth, wine, tomato paste, garlic and thyme with whisk. Pour over beef and onions. Heat to simmering.
  • 3 Cover; bake 1 hour 30 minutes. Arrange rutabaga, parsnips, turnips and carrots around beef. Cover; bake 1 hour longer or until beef and vegetables are tender. (Shred beef, using 2 forks, if desired.) Serve beef and vegetables with cooking liquid.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Daily Value
Total Fat
23g
0%
(
Saturated Fat
9g
0%
)
Sodium
550mg
0%
Total Carbohydrate
21g
0%
(
Dietary Fiber
6g
0%
)
Protein
35g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Vegetable; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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