Pot Roast With Vegetables

Name: Pot Roast With Vegetables
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8 serving(s)
Ingredients: 1 tablespoon land o lakes butter; 1 (3 lb) beef chuck roast, cut into 6 pieces; 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; 1 (10 1/2 ounce) 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; 3 tablespoons all-purpose flour; 3 tablespoons water; 2 cups beef drippings

Submitted by looneytunesfan

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

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Ready In:: 8hrs 30mins
Ingredients:: 15
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 1/2 ounce) 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

Melt butter in 12-inch skillet until sizzling; add beef pieces. Cook over medium-high heat, turning once, until browned (7 to 9 minutes).
Spray 5 to 6-quart slow cooker with no-stick cooking spray. Place all vegetable ingredients in slow cooker; top with browned beef pieces.
Stir together all seasoning ingredients in medium bowl; pour over beef.
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.
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.