Yankee Pot Roast

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.

Yield:

8 servings (serving size: about 1 1/4 cups)

Recipe from

Nutritional Information

Calories 325
Caloriesfromfat 28 %
Fat 10.2 g
Satfat 3.3 g
Monofat 4.6 g
Polyfat 0.7 g
Protein 28.7 g
Carbohydrate 29.3 g
Fiber 5.8 g
Cholesterol 79 mg
Iron 4.3 mg
Sodium 642 mg
Calcium 72 mg

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)

Preparation

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.

Note:

Bruce Weinstein and Mark Scarbrough,

October 2007