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Root Vegetable Pot Roast
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Prep Time:
30 minutes
Total Time:
3 hours
Elevate your dinner with a hearty Root Vegetable Pot Roast! Tender boneless chuck roast with rutabaga, parsnips, turnips, and carrots - a flavorful family favorite.
Ingredients:
  • 1 tablespoon olive oil
  • 1 boneless beef chuck roast (3 lb)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups chopped onions
  • 1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
  • 1 cup dry red wine
  • 1/4 cup tomato paste
  • 4 cloves garlic, finely chopped
  • 2 teaspoons chopped fresh thyme leaves
  • 1 1/4 lb rutabaga, peeled, cut into 1-inch cubes
  • 1/2 lb parsnips, peeled, cut into 2-inch pieces
  • 1/2 lb turnips, peeled, cut into 1-inch pieces
  • 1/2 lb carrots, cut into 2-inch pieces
Instructions:
  • Preheat oven to 350°F. Heat oil in a 4-quart ovenproof Dutch oven over medium-high heat. Season beef with salt and pepper. Sear beef in the Dutch oven for 2 to 3 minutes on each side until nicely browned. Transfer beef to a plate and set aside.
  • Caramelize onions in flavorful drippings for 5 to 8 minutes until nicely browned. Lay the beef over the onions. In a medium bowl, whisk together broth, wine, tomato paste, garlic, and thyme. Pour this delicious mixture over the beef and onions. Bring everything to a gentle simmer.
  • After an hour and a half of baking, place rutabaga, parsnips, turnips, and carrots around the beef. Continue baking covered for another hour until the beef and vegetables are tender. Optional: Shred the beef using 2 forks before serving with the cooking liquid.

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