Hearty Pot Roast with Parsnips

• 1 Tbsp. oil
• 1 extra-lean boneless beef pot roast (2 lb.) Safeway 1 lb For $4.99 thru 02/09
• 1 onion, cut into 6 wedges
• 1 can (14-1/2 oz.) reduced sodium fat-free reduced-sodium beef broth
• 1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
• 1 Tbsp. MAXWELL HOUSE Instant Coffee
• 1/2 lb. carrots (about 4), peeled, cut into 1-inch chunks
• 1/2 lb. parsnips (about 2), peeled, cut into 1-inch chunks

1. Heat oven to 325F.
2. Heat oil in ovenproof Dutch oven or large deep skillet on medium heat.
3. Add meat; cook until evenly browned on both sides.
4. Remove from pan.
5. Add onions to drippings in pan; cook 2 min.
6. or until evenly browned, stirring occasionally.
7. Add broth, dressing mix and coffee; mix well.
8. Return meat to pan; cover.
9. Bake 1-1/2 hours.
10. Add carrots and parsnips; bake, covered, 1 hour or until meat is very tender.
11. Remove meat from pan; cut into slices.
12. Serve with the vegetables and pan gravy.

oil, extralean, onion, beef broth, env, coffee, carrots, parsnips

Taken from www.kraftrecipes.com/recipes/hearty-pot-roast-parsnips-90974.aspx (may not work)