Hearty Pot Roast with Parsnips

4
(6) 6 Reviews
Prep Time
15
min.
Total Time
2
hr.
55
min.
Servings

8 servings

What You Need

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Make It

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  • 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.

Cooking Know-How

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

Servings

  • 8 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1/2 Starch
  • 4 Meat (L)

Nutrition Bonus

Make this comfort-food favorite a part of your family's healthful eating plan. The carrots are rich in vitamin A, and the beef is a good source of iron.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 260
% Daily Value
Total fat 9g
Saturated fat 3g
Cholesterol 90mg
Sodium 500mg
Carbohydrate 10g
Dietary fiber 2g
Sugars 4g
Protein 31g
   
Vitamin A 60 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • DeliaCook | Sun, Jun 7 2009 11:15 PM

    This looked very good yet I sure would like to make it. I make my pot roast in the crock-pot....but I am getting tired of the taste . Would like some thing just a little different. Thank D.Cook

  • dscheide | Fri, Oct 3 2008 2:21 PM

    We like a little thicker "gravy" with the meat, so I used one can of beef broth and one can of cream of mushroom soup - turned out fantastic! Loved the parsnips!

  • mommie_40 | Thu, Jul 24 2008 12:11 AM

    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. I baked it for 1 1/2 hrs and it was so moist it fell apart. Will be making this again in the future.

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