Pot Roast With Vegetables

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 1 tablespoon land o lakes butter
• 1 (3 lb) beef chuck roast, cut into 6 pieces
• 2 medium carrots, peeled, cut into 1-inch chunks
• 1 medium turnip, peeled, cut into 1-inch chunks
• 1 medium onion, cut into 8 wedges
• 1 small rutabaga, cut into 1-inch chunks
• 1 (10 1/2 ounce) can condensed beef broth
• 1 tablespoon chopped fresh parsley
• 2 teaspoons firmly packed brown sugar
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons all-purpose flour
• 3 tablespoons water
• 2 cups beef drippings

Recipe

• 1 melt butter in 12-inch skillet until sizzling; add beef pieces. cook over medium-high heat, turning once, until browned (7 to 9 minutes).
• 2 spray 5 to 6-quart slow cooker with no-stick cooking spray. place all vegetable ingredients in slow cooker; top with browned beef pieces.
• 3 stir together all seasoning ingredients in medium bowl; pour over beef.
• 4 cover; cook on low heat setting 8 hours or until meat and vegetables are tender. remove meat and vegetables to serving platter; keep warm. reserve beef juices in slow cooker.
• 5 combine flour and water in 1 1/2-quart saucepan with wire whisk; stir in 2 cups reserved beef juices. cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 5 minutes). boil 1 minute. serve gravy with meat and vegetables.