Pot Roast w/Sweet Potatoes & Parsnips
Source of Recipe
by Terri B.
List of Ingredients
1 tablespoon vegetable oil
3 1/2 pounds beef chuck roast, boneless
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
14 ounces beef broth
2 tablespoons molasses
1 teaspoon dried thyme leaves
1 pound sweet potatoes, peeled and cut into 2" pieces
3 medium parsnips, peeled and cut into 1" thick slices
1/4 cup all-purpose flour
1/4 cup waterRecipe
1. Heat oven to 350. In 12" 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 (3-quart) glass baking dish. Sprinkle with salt and pepper.
2. In same skillet, cook onion over medium high heat 4 to 6 minutes, stirring occasinally, 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.
3. Bake one hour. Place sweet potatoes and parsnips around roast; bake 1 to 1 1/4 hours longer or until roast and vegetables are fork tender.
4. Remove roast and vegetables from pan, reserving juices. Pour juices into 2-quart sauce pan. 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 full boil. Boil 1 minute, stirring constantly until thickened. Cut roast into slices; serve with vegetables and gravy.
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