Please your palate with this Hearty Pot Roast with Parsnips dish. This Hearty Pot Roast with Parsnips also counts as a Healthy Living recipe.
What You Need
Original recipe yields 8 servings
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
Add To Shopping List
Let's Make It
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.
Some cuts of boneless beef that are used for pot roast are beef rump roast, bottom round roast or chuck roast.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.