Pot Roast With Root Vegetables Recipe

Name: Pot Roast With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Land O Lakes Butter; 1 (3- to 4-pound) beef chuck roast; 4 medium (2 cups) carrots, cut into julienne strips; 2 medium (2 cups) turnips, cut into julienne strips; 1 medium onion, sliced 1/4-inch; 1 medium (2 cups) rutabaga, cut into julienne strips; 1 (10 1/2-ounce) can condensed beef broth; 1 tablespoon chopped fresh parsley; 2 teaspoons firmly packed brown sugar; 1/2 teaspoon dried rosemary, crushed; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons all-purpose flour; 3 tablespoons water; 2 cups pan juices

Servings: persons

1 tablespoon Land O Lakes Butter
1 (3- to 4-pound) beef chuck roast
4 medium (2 cups) carrots, cut into julienne strips
2 medium (2 cups) turnips, cut into julienne strips
1 medium onion, sliced 1/4-inch
1 medium (2 cups) rutabaga, cut into julienne strips
1 (10 1/2-ounce) can condensed beef broth
1 tablespoon chopped fresh parsley
2 teaspoons firmly packed brown sugar
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all-purpose flour
3 tablespoons water
2 cups pan juices

1
Heat oven to 350F.
2
Melt butter in roasting pan; add chuck roast.
3
Cook over medium-high heat, turning once, 7-9 minutes or until browned.
4
Add all vegetable ingredients.
5
Stir together all seasoning ingredients in bowl; pour over roast.
6
Cover; bake, basting occasionally, 2-2 1/2 hours or until internal temperature of roast reaches 145F.
7
Remove roast and vegetables to serving platter; keep warm.
8
Stir together flour and water in bowl with whisk; stir in 2 cups pan juices.
9
Cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a full boil.
10
Boil 1 minute.
11
Serve gravy with roast and vegetables.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon Land O Lakes Butter, 1 (3- to 4-pound) beef chuck roast, 4 medium (2 cups) carrots, cut into julienne strips, 2 medium (2 cups) turnips, cut into julienne strips, and more.

Yes, Pot Roast With Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pot Roast With Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions