ROOT VEGETABLE POT ROAST

Root Vegetable Pot Roast image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h

Yield 8

Number Of Ingredients 14

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1 tablespoon olive oil
1 boneless beef chuck roast (3 lb)
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups chopped onions
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 cup dry red wine
1/4 cup tomato paste
4 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1 1/4 lb rutabaga, peeled, cut into 1-inch cubes
1/2 lb parsnips, peeled, cut into 2-inch pieces
1/2 lb turnips, peeled, cut into 1-inch pieces
1/2 lb carrots, cut into 2-inch pieces

Steps:

Heat oven to 350°F. In 4-quart ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; cook 2 to 3 minutes on each side or until browned. Remove beef from Dutch oven; set aside.
Cook onions in drippings 5 to 8 minutes, stirring occasionally, until browned. Place beef on onions. In medium bowl, stir together broth, wine, tomato paste, garlic and thyme with whisk. Pour over beef and onions. Heat to simmering.
Cover; bake 1 hour 30 minutes. Arrange rutabaga, parsnips, turnips and carrots around beef. Cover; bake 1 hour longer or until beef and vegetables are tender. (Shred beef, using 2 forks, if desired.) Serve beef and vegetables with cooking liquid.

Nutrition Facts : Calories 460, Carbohydrate 21 g, Fat 1/2, Fiber 6 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg