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BEEF/Yankee Pot Roast Recipe

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This recipe for BEEF/Yankee Pot Roast is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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)
Directions:
Directions:
Preheat oven to 300º. 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 300º 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
Number Of Servings:
Number Of Servings:
8

 

 

 

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