Yankee Pot Roast
From Cooking Light
1 tsp canola oil
2 lbs boneless chuck roast, trimmed
1 c chopped yellow onion
4 c fat-free less-sodium beef broth
1 tbsp whole-grain Dijon mustard
1 tsp salt
1 tsp dried thyme
1/2 tsp freshly ground black pepper
1/2 tsp ground sage
2 bay leaves
2 1/2 c (1-inch) cubed peeled rutabaga (about 1 pound)
2 1/2 c (1-inch) cubed peeled parsnip (about 1 pound)
1 1/2 c (1-inch thick) slices carrot (about 8 oz)
2 c (1-inch) cubed peeled baking potato (about 1 pound)
1. Preheat oven to 350.
2. Heat oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan. Coat pan with cooking spray. Add onion to pan; saute 5 minutes or until beginning to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add mustard and next 5 ingredients (through bay leaves). Return roast to pan; bring to a simmer.
3. Cover and bake at 300 degrees for 1 1/2 hours. Stir in rutabaga, parsnip, and carrot. Bake, covered, 1 hour. Stir in potato; cover and bake 30 minutes or until roast and vegetables are very tender.