Pot Roast with Sweet Potatoes and Parsnips Recipe - Pillsbury.com

Ingredients

• 1 tablespoon vegetable oil
• 1 boneless beef chuck roast (3 to 3 1/2 lb)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium onion, chopped (1/2 cup)
• 1 can (14 oz) beef broth
• 2 tablespoons molasses
• 1 teaspoon dried thyme leaves
• 2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 2-inch pieces (3 cups)
• 3 medium parsnips, peeled, cut into 1-inch-thick slices (2 cups)
• 1/4 cup all-purpose flour
• 1/4 cup water