Yankee Pot Roast

Name: Yankee Pot Roast
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)

16 ingredients

3 steps

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)

Directions

1

Preheat oven to 300°.
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° 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.