Pot Roast with Sweet Potatoes and Parsnips

Prep 35 min
Total 2 hr 50 min
Ingredients 12
Servings 8

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.

By Pillsbury Kitchens

Updated May 7, 2009

Make with

Progresso Broth

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

Steps

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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.