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.
Pot Roast with Sweet Potatoes and Parsnips
- Prep Time 35 min
- Total 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
Make With
Progresso Broth
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake 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.
-
Step4Remove 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.
Nutrition
450
Calories
22g
Total Fat
37g
Protein
27g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 450
- Calories from Fat
- 190
- Total Fat
- 22g
- 33%
- Saturated Fat
- 8g
- 39%
- Trans Fat
- 1g
- Cholesterol
- 105mg
- 35%
- Sodium
- 450mg
- 19%
- Potassium
- 960mg
- 27%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 13g
- Protein
- 37g
% Daily Value*:
- Vitamin A
- 150%
- 150%
- Vitamin C
- 15%
- 15%
- Calcium
- 6%
- 6%
- Iron
- 25%
- 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 Choice
2Tips from the
Pillsbury Kitchens
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