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Yankee Pot Roast

  • 8servings
  • 325calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 teaspoon canola oil

  2. 2 pounds boneless chuck roast, trimmed

  3. Cooking spray

  4. 1 cup chopped yellow onion

  5. 4 cups fat-free, less-sodium beef broth

  6. 1 tablespoon whole-grain Dijon mustard

  7. 1 teaspoon salt

  8. 1 teaspoon dried thyme

  9. 1/2 teaspoon freshly ground black pepper

  10. 1/2 teaspoon dried sage

  11. 2 bay leaves

  12. 2 1/2 cups (1-inch) cubed peeled rutabaga (about 1 pound)

  13. 2 1/2 cups (1-inch) cubed peeled parsnip (about 1 pound)

  14. 1 1/2 cups (1-inch-thick) slices carrot (about 8 ounces)

  15. 2 cups (1-inch) cubed peeled baking potato (about 1 pound)

  16. Fresh thyme sprigs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300°.

  2. Heat oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until beginning to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add mustard and next 5 ingredients (through bay leaves). Return roast to pan; bring to a simmer.

  3. Cover and bake at 300° for 1 1/2 hours. Stir in rutabaga, parsnip, and carrot. Bake, covered, 1 hour. Stir in potato; cover and bake 30 minutes or until roast and vegetables are very tender. Discard bay leaves. Garnish with thyme sprigs, if desired.

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