Pot Roast with Sweet Potatoes and Parsnips

The ultimate in old-fashioned comfort fare, this oven-baked pot roast is drizzled with a molasses and thyme glaze, then cooked with classic fresh-from-the-farm veggies.

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  • prep time 35 min
  • total time 2 hr 50 min
  • ingredients 12
  • servings 8
 

Ingredients

1
tablespoon vegetable oil
1
boneless beef chuck roast (3 to 3 1/2 lb)
1/2
teaspoon salt
1/4
teaspoon pepper
1
medium onion, chopped (1/2 cup)
1
can (14 oz) beef broth
2
tablespoons molasses
1
teaspoon dried thyme leaves
2
medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 2-inch pieces (3 cups)
3
medium parsnips, peeled, cut into 1-inch-thick slices (2 cups)
1/4
cup all-purpose flour
1/4
cup water

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LOCATION

Steps

  • 1 Heat oven to 350°F. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef roast; cook until browned on both sides. Place roast in center of ungreased shallow roasting pan or 13x9-inch (3-quart) glass baking dish. Sprinkle with salt and pepper.
  • 2 In same skillet, cook onion over medium-high heat 4 to 6 minutes, stirring occasionally, until tender. Stir in broth, molasses and thyme. Heat to boiling. Boil 5 minutes, stirring occasionally. Pour broth mixture over roast. Cover tightly with foil.
  • 3 Bake 1 hour. Place sweet potatoes and parsnips around roast; bake 1 to 1 1/4 hours longer or until roast and vegetables are fork-tender.
  • 4 Remove roast and vegetables from pan, reserving juices. Pour juices into 2-quart saucepan. In small bowl, mix flour and water until smooth. Place saucepan with drippings over medium heat; gradually stir in flour mixture, cooking and stirring, until mixture comes to a full boil. Boil 1 minute, stirring constantly, until thickened. Cut roast into slices; serve with vegetables and gravy.
  • 1 Heat oven to 350°F. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef roast; cook until browned on both sides. Place roast in center of ungreased shallow roasting pan or 13x9-inch (3-quart) glass baking dish. Sprinkle with salt and pepper.
  • 2 In same skillet, cook onion over medium-high heat 4 to 6 minutes, stirring occasionally, until tender. Stir in broth, molasses and thyme. Heat to boiling. Boil 5 minutes, stirring occasionally. Pour broth mixture over roast. Cover tightly with foil.
  • 3 Bake 1 hour. Place sweet potatoes and parsnips around roast; bake 1 to 1 1/4 hours longer or until roast and vegetables are fork-tender.
  • 4 Remove roast and vegetables from pan, reserving juices. Pour juices into 2-quart saucepan. In small bowl, mix flour and water until smooth. Place saucepan with drippings over medium heat; gradually stir in flour mixture, cooking and stirring, until mixture comes to a full boil. Boil 1 minute, stirring constantly, until thickened. Cut roast into slices; serve with vegetables and gravy.

EXPERT TIPS

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Expert Tips

Parsnips are a white root vegetable that look like a thick carrot. They are commonly coated with wax which should be removed with a vegetable peeler.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
190),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
8g,
8%
Trans Fat
1g
1%
),
Cholesterol
105mg
105%;
Sodium
450mg
450%;
Total Carbohydrate
27g
27%
(Dietary Fiber
3g
3%
  Sugars
13g
13%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
150%;
Vitamin C
15%;
Calcium
6%;
Iron
25%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.