Yankee Pot Roast

Name: Yankee Pot Roast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters (1-inch) cubed peeled baking potato (about 1 pound); 2 bay leaves; 1 teaspoons freshly ground black pepper; 1 teaspoon canola oil; 227 grams 1/2 cups (1-inch-thick) slices carrot (about; 907 grams boneless chuck roast, trimmed; 1 teaspoons dried sage; 1 teaspoon dried thyme; 946 milliliters fat-free, less-sodium beef broth; 591 milliliters (1-inch) cubed peeled parsnip (about 1 pound); 591 milliliters (1-inch) cubed peeled rutabaga (about 1 pound); 1 teaspoon salt; 1 Tbsp whole-grain Dijon mustard; 237 milliliters chopped yellow onion

Yankee Pot Roast is a gluten free, dairy free, and whole 30 main course. One portion of this dish contains around 26g of protein, 14g of fat, and a total of 315 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have less-sodium beef broth, canolan oil, whole-grain dijon mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 30

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Oven

Heat oil in a large Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add beef to pan, browning on all sides (about 8 minutes).

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Beef

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Frying Pan

Remove from pan. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add onion to pan; saut 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.

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Bay Leaves