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

Name: 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

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The ultimate in old-fashioned comfort fare, this oven-baked pot roast is drizzled with a molasses and thyme glaze, then cooked with classic fresh-from-the-farm veggies.

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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