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Colette & Cassi's Country Kitchen!

Land O'Lakes Recipe
Reprinted from: landolakes.com




This wholesome family dinner is perfect on a blustery autumn day.
Preparation 30 min.  
Baking 2 hrs.  
Cooking 12 min.  

Beef Ingredients:

*  1 tablespoon vegetable oil
*  1 (3 to 4-pound) beef chuck roast

Vegetables Ingredients:

*  4 medium (2 cups) carrots, cut into julienne strips
*  2 medium (2 cups) turnips, cut into julienne strips
*  1 medium onion, sliced 1/4-inch
*  1 medium (2 cups) rutabaga, cut into julienne strips

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 pan juices

Instructions:

Heat oven to 350°. Heat oil in roasting pan; add chuck roast. Cook over medium-high heat, turning once, until browned (7 to 9 minutes). Add all vegetable ingredients.
Stir together all seasoning ingredients in medium bowl; pour over roast.
Cover; bake, basting occasionally, for 2 to 2 1/2 hours or until internal temperature of roast reaches 145°F. Remove roast and vegetables to serving platter; keep warm.
Stir together flour and water in small bowl with wire whisk; stir in 2 cups pan juices. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Serve gravy with roast and vegetables.
Yield: 8 servings
Nutrition Facts (1 serving)
Calories: 630
Fat: 44 g
Cholesterol: 125 mg
Sodium: 560 mg
Carbohydrates: 28 g
Dietary Fiber: 0 g
Protein: 32 g