Yankee Pot Roast

Yankee Pot Roast
Photo by Randy Mayor

Ingredients

  • 1 tablespoon whole-grain Dijon mustard
  • 2 ½ cups (1-inch) cubed peeled rutabaga (about 1 pound)
  • 2 bay leaves
  • 1 teaspoon canola oil
  • 2 pounds boneless chuck roast, trimmed
  • 2 ½ cups (1-inch) cubed peeled parsnip (about 1 pound)
  • ½ teaspoon freshly ground black pepper
  • + 9 more ingredients
    • 4 cups fat-free, less-sodium beef broth
    • 1 ½ cups (1-inch-thick) slices carrot (about 8 ounces)
    • Fresh thyme sprigs (optional)
    • Cooking spray
    • 1 teaspoon salt
    • 1 cup chopped yellow onion
    • 2 cups (1-inch) cubed peeled baking potato (about 1 pound)
    • ½ teaspoon dried sage
    • 1 teaspoon dried thyme

Preheat oven to 300°. 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. Re...

View full recipe at My Recipes

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