Yankee Pot Roast
Photography: Randy Mayor; Leigh Ann Ross; 
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.
| Servings:8 servings (serving size: about 1 1/4 cups) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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)
- calories:325
- saturated fat:3.3 g
- mono fat:4.6 g
- calcium:72 mg
- fiber:5.8 g
- protein:28.7 g
- calories from fat:28 %
- fat:10.2 g
- poly fat:0.7 g
- cholesterol:79 mg
- iron:4.3 mg
- carbohydrate:29.3 g
- sodium:642 mg
directions
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.
