Yankee Pot Roast

• 1 teaspoon canola oil
• 2 pounds boneless chuck roast, trimmed
• Cooking spray
• 1 cup chopped yellow onion
• 4 cups fat-free, less-sodium beef broth
• 1 tablespoon whole-grain Dijon mustard
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried sage
• 2 bay leaves
• 2 1/2 cups (1-inch) cubed peeled rutabaga (about 1 pound)
• 2 1/2 cups (1-inch) cubed peeled parsnip (about 1 pound)
• 1 1/2 cups (1-inch-thick) slices carrot (about 8 ounces)
• 2 cups (1-inch) cubed peeled baking potato (about 1 pound)
• Fresh thyme sprigs (optional)

1. Preheat oven to 300u0b0.
2. Heat oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan. Coat pan with cooking spray. Add onion to pan; saute 5 minutes or until beginning to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add mustard and next 5 ingredients (through bay leaves). Return roast to pan; bring to a simmer.
3. Cover and bake at 300u0b0 for 1 1/2 hours. Stir in rutabaga, parsnip, and carrot. Bake, covered, 1 hour. Stir in potato; cover and bake 30 minutes or until roast and vegetables are very tender. Discard bay leaves. Garnish with thyme sprigs, if desired.

canola oil, chuck roast, cooking spray, yellow onion, beef broth, wholegrain, salt, thyme, freshly ground black pepper, sage, bay leaves, carrot, baking potato, thyme

Taken from www.myrecipes.com/recipe/yankee-pot-roast (may not work)