All Recipes

Hearty Pot Roast with Parsnips

Prep

15-30 mins

Total

2 HRS 55 MIN

Servings

8 Servings

Ingredients

1 tbsp

oil

1  

boneless beef pot roast (2 lb.)

1  

onion, cut into 6 wedges

1 can

(14-1/2 oz.) reduced sodium fat-free reduced-sodium beef broth

1 env

(0.7 oz.) GOOD SEASONS Italian Dressing Mix

1 tbsp

MAXWELL HOUSE Instant Coffee

1/2 lb

carrots (about 4), peeled, cut into 1-inch chunks

1/2 lb

parsnips (about 2), peeled, cut into 1-inch chunks

Instructions

Step 1

Heat oven to 325°F.

Step 2

Heat oil in ovenproof Dutch oven or large deep skillet on medium heat. Add meat; cook until evenly browned on both sides. Remove from pan. Add onions to drippings in pan; cook 2 min. or until evenly browned, stirring occasionally. Add broth, dressing mix and coffee; mix well. Return meat to pan; cover.

Step 3

Bake 1-1/2 hours. Add carrots and parsnips; bake, covered, 1 hour or until meat is very tender.

Step 4

Remove meat from pan; cut into slices. Serve with the vegetables and pan gravy.

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