Yankee Pot Roast

From Cooking Light

1 tsp canola oil

2 lbs boneless chuck roast, trimmed

Cooking spray

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.

1 comment so far

  1. f8th637 on

    I just made this last night and it was absolutely delicious! I hope you enjoyed it too.

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