Comida Kraft
Recipe Box

Hearty Pot Roast with Parsnips

Hearty Pot Roast with Parsnips is rated 4.0 out of 5 by 6.
Prep Time
25
min.
Total Time
2
hr.
55
min.
Servings

8 servings

The obvious stars of this Healthy Living dinner idea are the pot roast and parsnips—but no one will guess what secret ingredient makes the gravy so rich!

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What You Need

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Make It

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  • Heat oven to 325°F.
  • 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.
  • Bake 1-1/2 hours. Add carrots and parsnips; bake, covered, 1 hour or until meat is very 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. As a bonus, 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
Total fat 9g
Saturated fat 3g
Cholesterol 90mg
Sodium 500mg
Carbohydrate 10g
Dietary fiber 2g
Sugars 4g
Protein 31g
% Daily Value
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

Rated 5 out of 5 by from I made this recipe which was really easy. 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.
Date published: 2008-07-24
Rated 1 out of 5 by from i followed the recipe to the "T" and the gravy did not taste so great. i followed the recipe to the "T" and the gravy did not taste so great. the coffee made it taste bitter. no matter how i tried to fix the gravy it just did not come out right. next time i think that if i omit the coffee it will taste better and not bitter.
Date published: 2006-05-13
Rated 4 out of 5 by from This looked very good yet I sure would like to make it. 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
Date published: 2009-06-08
Rated 5 out of 5 by from I found it only took 30 minutes for carrots and parsnips to become tender. I found it only took 30 minutes for carrots and parsnips to become tender. I also did not use a full tablespoon of instant coffee. The gravy has a different taste, but we liked it.
Date published: 2006-10-20
Rated 4 out of 5 by from We like a little thicker "gravy" with the meat, so I used one can of beef broth and one can of cream... 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!
Date published: 2008-10-03
Rated 5 out of 5 by from Everyone loved it Everyone loved it
Date published: 2006-04-20
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