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.
This is great! I actually just made this in a crock pot like I usually do with pot roasts and put in all vegetables at the start (instead of waiting until it was half-way done). I thnk the mustard added a great flavor!
I didn't have rutabegga, but threw in some squash instead. Who knew squash would be good in a pot roast? It is!
This pot roast turned out very well. I had an abundance of turnips from my garden so I replaced the rutabaga with turnips and it worked out well. I think the mustard makes this just a bit different in a good way. Next time I think I'll make some fresh biscuits to sop up the extra juices.
I typically use a slow cooker for pot roasts -- fearing that the oven will dry the meat. The meat was not dry, so that was a relief. Following the suggestions of one of the reviewers, I replaced part of the broth with sherry. I also increased the amounts of thyme and sage (adding a bit more in after the cooking). As a finishing touch, I thickened the broth with a little flour. I chose to leave out the rutabegas (having no good memories of them). This is definitely worth repeating.
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