Hearty Pot Roast with Parsnips

Name: Hearty Pot Roast with Parsnips
Prep time: 25 min
Cook time: 2 min
Total time: 2 min
Ingredients: 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

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Prep Time: 25 minutes

Cook Time: 2 hours, 30 minutes

Total: 2 hours, 55 minutes

Servings: 8

Cost: $3.67 /serving

Author : My Food and Family

beef broth carrots

Ingredients

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1 Tbsp. oil1 boneless beef pot roast (2 lb.)1 onion, cut into 6 wedges1 can (14-1/2 oz.) reduced sodium fat-free reduced-sodium beef broth1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix1 Tbsp. MAXWELL HOUSE Instant Coffee1/2 lb. carrots (about 4), peeled, cut into 1-inch chunks1/2 lb. parsnips (about 2), peeled, cut into 1-inch chunks

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Instructions

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Step 1

Heat oven to 325°F.

Step 2

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.

Step 3

Bake 1-1/2 hours. Add carrots and parsnips; bake, covered, 1 hour or until meat is very tender.

Step 4

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