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Pot Roast with Turnips and Parsnips
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Serves: 6

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Ashkenazi Meat Entree

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3 pounds beef chuck roast, boneless
1 envelope onion-mushroom soup mix (mixed with 1 1/2 cups water)
1 can whole tomato, undrained
2 large white turnips, peeled and cut into 8 wedges
3 large parsnips, peeled and cut in pieces


  1. Brown meat on all sides in a 5-qt nonstick Dutch oven.
  2. Add soup-and-water mixture and tomatoes. Bring to a boil, then reduce heat, cover and simmer 1 1/2 hours, turning meat over once.
  3. Add vegetables. Simmer 30 minutes or until meat and vegetables are tender.
  4. Place roast on cutting board. Cover loosely with foil and let it stand for 10 minutes.
  5. Slice roast across the grain and serve with vegetables.

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