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Main dishes

Hearty Pot Roast with Parsnips

Hearty Pot Roast with Parsnips recipe
photo by:kraft
I made this recipe which was really easy. I did not have any carrots or parsnips. I also did not have any beef broth so i used a beef base called better than bouillon. more
posted by
 a cook
on 7/24/2008
15 min
2 hr 55 min
8 servings
Magazine Acquisition

What You Need

 boneless beef pot roast (2 lb.)
Tbsp.  oil
medium  onion, cut into 6 wedges
can  (14-1/2 oz.) reduced sodium beef broth
env.  GOOD SEASONS Italian Dressing Mix
Tbsp.  MAXWELL HOUSE Instant Coffee
lb.  carrots (about 4 medium), peeled, cut into 1-inch chunks
lb.  parsnips (about 2 medium), peeled, cut into 1-inch chunks

Make It

PREHEAT oven to 325°F. Brown meat on all sides in hot oil in large heavy saucepan or Dutch oven on medium heat. Add onions; cook 2 min. or until browned, stirring occasionally. Add broth, dressing mix and coffee granules; cover.

BAKE 1-1/2 hours. Add carrots and parsnips; cover. Continue baking 1 hour or until meat is tender and cooked through and vegetables are tender.

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

Kraft Kitchens Tips

Cooking Know-How
Some cuts of boneless beef that are used for pot roast are beef rump roast, bottom round roast or chuck roast.
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