Yankee Pot Roast

By devogirl

Root vegetables add a touch of sweetness to this savory stew. Yankee cooks traditionally add the vegetables partway through the cooking process, which helps keep them from breaking down.

Amount per serving
Calories: 325
Calories from fat: 28%
Fat: 10.2g
Saturated fat: 3.3g
Monounsaturated fat: 4.6g
Polyunsaturated fat: 0.7g
Protein: 28.7g
Carbohydrate: 29.3g
Fiber: 5.8g
Cholesterol: 79mg
Iron: 4.3mg
Sodium: 642mg
Calcium: 72mg

Ingredients

• 1 teaspoon canola oil
• 2 pounds boneless chuck roast, trimmed
• Cooking spray
• 1 cup chopped yellow onion
• 4 cups fat-free, less-sodium beef broth
• 1 tablespoon whole-grain Dijon mustard
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried sage
• 2 bay leaves
• 2 1/2 cups (1-inch) cubed peeled rutabaga (about 1 pound)
• 2 1/2 cups (1-inch) cubed peeled parsnip (about 1 pound)
• 1 1/2 cups (1-inch-thick) slices carrot (about 8 ounces)
• 2 cups (1-inch) cubed peeled baking potato (about 1 pound)
• Fresh thyme sprigs (optional)

Details

Servings 8

Preparation

Step 1

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; sauté 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.
Cover and bake at 300° 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. Discard bay leaves. Garnish with thyme sprigs, if desired.