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Pot Roast with Sweet Potatoes and Parsnips

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

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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.

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 190

% Daily Value

Total Fat: 22g; 33%
Saturated Fat 8g 39% Trans Fat 1g
Cholesterol: 105mg; 35%
Sodium: 450mg; 19%
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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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