Main dishes

Hearty Pot Roast with Parsnips

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. I...read more

posted by

a cook

on 7/24/2008

time

prep:

15 min

total:

2 hr 55 min

servings

total:

8 servings

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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

1/2

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

1/2

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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a cook

posted:6/7/2009

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

posted:10/3/2008

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!

a cook

posted:7/24/2008

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.

truehardware

posted:10/19/2006

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.

a cook

posted:5/21/2006

Everyone loved it

a cook

posted:5/13/2006

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.

servings

total:
8 servings

healthy living information

Good source of vitamin A or C

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 info per serving

per serving

Calories

260

Total fat

9 g

Saturated fat

3 g

Cholesterol

90 mg

Sodium

500 mg

Carbohydrate

10 g

Dietary fiber

2 g

Sugars

4 g

Protein

31 g

Vitamin A

60 %DV

Vitamin C

6 %DV

Calcium

4 %DV

Iron

20 %DV

Healthy Living Information

Good source of vitamin A or C

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.

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