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BEEF/Yankee Pot Roast Recipe

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This recipe for BEEF/Yankee Pot Roast, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilee Larkey
Added: Monday, August 11, 2008


1 t. vegetable oil
2 lbs. boneless chuck roast, trimmed
cooking spray
1 cup chopped onion
4 cups fat-free, less sodium beef broth
1 T. whole grain Dijon mustard
1 t. salt
1 t. dried thyme
1/2 t. pepper
1/2 t. dried sage
2 bay leaves
2 1/2 cups (1 inch) cubed peeled rutabaga (1 lb.)
2 1/2 cups (1 inch) cubed peeled parsnip (1 lb.)
1 1/2 cups (1 inch) sliced peeled carrot (8 ounces)
2 cups (1 inch) cubed peeled baking potato (1 lb.)
Fresh thyme sprigs (optional)

Preheat oven to 300. 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 five ingredients (through bay leaves). Return roast to pan; bring to a simmer.

Cover and bake at 300 for 1 1/2 hours. Stir in rutabaga, parsnip and carrot. Bake, covered for 1 hour. Stir in potatoes; cover and bake 30 minutes or until roast and vegetables are very tender. Discard bay leaves. Garnish with thyme sprigs, if desired

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