Pot Roast With Root Vegetables

• 1 tablespoon Land O Lakes Butter
• 1 (3- to 4-pound) beef chuck roast
• 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
• 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 pan juices

1. Heat oven to 350F.
2. Melt butter in roasting pan; add chuck roast.
3. Cook over medium-high heat, turning once, 7-9 minutes or until browned.
4. Add all vegetable ingredients.
5. Stir together all seasoning ingredients in bowl; pour over roast.
6. Cover; bake, basting occasionally, 2-2 1/2 hours or until internal temperature of roast reaches 145F.
7. Remove roast and vegetables to serving platter; keep warm.
8. Stir together flour and water in bowl with whisk; stir in 2 cups pan juices.
9. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a full boil.
10. Boil 1 minute.
11. Serve gravy with roast and vegetables.

butter, beef chuck roast, carrots, onion, condensed beef broth, parsley, brown sugar, rosemary, salt, pepper, allpurpose, water, pan juices

Taken from www.landolakes.com/recipe/488/pot-roast-with-root-vegetables (may not work)