Home-Style Pot Roast

Here's a great way to combine all those healthy root vegetables in one satisfying beef dish--plus it makes its own gravy.

  • prep time 20 min
  • total time 2 hr 50 min
  • ingredients 13
  • servings 8

Ingredients

1
(2-lb.) boneless beef rump roast, trimmed of fat
3/4
teaspoon salt
1/4
teaspoon pepper
3
medium onions, quartered
2
garlic cloves, minced
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried basil leaves
1
(14-oz.) can beef broth
2
large Yukon Gold or russet potatoes (about 1 lb.), quartered
2
medium parsnips, peeled, halved lengthwise and cut into 3-inch pieces
1
(16-oz.) pkg. fresh baby carrots
1/4
cup cold water
2
tablespoons cornstarch
  • 1 Heat oven to 350°F. Place beef roast in Dutch oven; sprinkle with 1/2 teaspoon of the salt and pepper. Add onions, garlic, thyme and basil. Pour broth over top. Cover.
  • 2 Bake at 350°F. for 1 hour 30 minutes.
  • 3 Remove Dutch oven from oven. Turn roast over and add potatoes, parsnips and carrots. Cover; bake an additional 45 to 60 minutes or until vegetables are tender.
  • 4 With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
  • 5 In small bowl, combine water, cornstarch and remaining 1/4 teaspoon salt; blend well. Place Dutch oven over medium-high heat. Slowly add cornstarch mixture to drippings in Dutch oven, stirring constantly. Cook and stir until bubbly and thickened. Serve gravy with roast and vegetables.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    250
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    520mg
    520%;
    Total Carbohydrate
    28g
    28%
    (Dietary Fiber
    4g
    4%
      Sugars
    7g
    7%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    14%;
    Calcium
    4%;
    Iron
    18%;
    Exchanges:
    1 1/2 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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