Pot Roast With Vegetables

From Land O Lakes. This wholesome family dinner is perfect on a cold day.

• Ready In: 8 hrs 30 mins
• Serves: 8

Ingredients

• Beef Ingredients

• 1  tablespoon  land o lakes butter
• 1 (3 lb)  beef  chuck roast, cut into 6 pieces

• Vegetables Ingredients

• 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

• Seasoning Ingredients

• 1 (10 1/2ounce) 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

• Gravy Ingredients

• 3  tablespoons all-purpose flour
• 3  tablespoons water
• 2  cups beef drippings

Directions

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.