Pot Roast with Turnips and Parsnips
(0 ratings)
Add Your Comments and Ratings
Posted by:crunchy
|
Ingredients
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
Directions
- Brown meat on all sides in a 5-qt nonstick Dutch oven.
- 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.
- Add vegetables. Simmer 30 minutes or until meat and vegetables are tender.
- Place roast on cutting board. Cover loosely with foil and let it stand for 10 minutes.
- Slice roast across the grain and serve with vegetables.
Reader Comments
Be the first to comment on this recipe!