Lunch: Pot Roast with Sweet Potatoes and Parsnips

The ultimate in old-fashioned comfort fare, this oven-baked pot roast is drizzled with a molasses and thyme glaze, then cooked with classic fresh-from-the-farm veggies.

Ingredients

1 tablespoon vegetable oil
1 boneless beef chuck roast (3 to 3 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
1 can (14 oz) beef broth
2 tablespoons molasses
1 teaspoon dried thyme leaves
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 2-inch pieces (3 cups)
3 medium parsnips, peeled, cut into 1-inch-thick slices (2 cups)
1/4 cup all-purpose flour
1/4 cup water

Instructions

Heat oven to 350 °F. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef roast; cook until browned on both sides. Place roast in center of ungreased shallow roasting pan or 13x9-inch (3-quart) glass baking dish. Sprinkle with salt and pepper.
In same skillet, cook onion over medium-high heat 4 to 6 minutes, stirring occasionally, until tender. Stir in broth, molasses and thyme. Heat to boiling. Boil 5 minutes, stirring occasionally. Pour broth mixture over roast. Cover tightly with foil.
Bake 1 hour. Place sweet potatoes and parsnips around roast; bake 1 to 1 1/4 hours longer or until roast and vegetables are fork-tender.
Remove roast and vegetables from pan, reserving juices. Pour juices into 2-quart saucepan. In small bowl, mix flour and water until smooth. Place saucepan with drippings over medium heat; gradually stir in flour mixture, cooking and stirring, until mixture comes to a full boil. Boil 1 minute, stirring constantly, until thickened. Cut roast into slices; serve with vegetables and gravy.

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