HOME-STYLE POT ROAST

Home-Style Pot Roast image

Here's a great way to combine all those healthy root vegetables in one satisfying beef dish--plus it makes its own gravy.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h50m

Yield 8

Number Of Ingredients 13

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Ingredients

1 (2-lb.) boneless beef rump roast, trimmed of fat
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium onions, quartered
2 garlic cloves, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1 (14-oz.) can beef broth
2 large Yukon Gold or russet potatoes (about 1 lb.), quartered
2 medium parsnips, peeled, halved lengthwise and cut into 3-inch pieces
1 (16-oz.) pkg. fresh baby carrots
1/4 cup cold water
2 tablespoons cornstarch

Steps:

Heat oven to 350°F. Place beef roast in Dutch oven; sprinkle with 1/2 teaspoon of the salt and pepper. Add onions, garlic, thyme and basil. Pour broth over top. Cover.
Bake at 350°F. for 1 hour 30 minutes.
Remove Dutch oven from oven. Turn roast over and add potatoes, parsnips and carrots. Cover; bake an additional 45 to 60 minutes or until vegetables are tender.
With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
In small bowl, combine water, cornstarch and remaining 1/4 teaspoon salt; blend well. Place Dutch oven over medium-high heat. Slowly add cornstarch mixture to drippings in Dutch oven, stirring constantly. Cook and stir until bubbly and thickened. Serve gravy with roast and vegetables.

Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 7 g