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Pot Roast with Sweet Potatoes-Mayo Clinic Health System

Pot Roast with Sweet Potatoes and Parsnips:

Prep Time: 35 min

Total Time: 2 hrs 50 mins

Total Servings: 8 Servings


What you need:

1 Tbsp vegetable oil

1 boneless beef chuck roast (3 to 3 ½ lb)

½ teaspoon salt

¼ teaspoon pepper

1 medium onion, chopped (1/2 cup)

1 can (14 oz) beef broth

2 tablespoons molasses

1 teaspoon dried thyme leaves

2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 2-inch pieces (3 cups)

3 medium parsnips, peeled, cut into 1-inch-thick slices (2 cups)

¼ cup all-purpose flour

¼ cup water


Make Pot Roast with Sweet Potatoes and Parsnips:

1.      HEAT oven to 350F. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef roast; cook until browned on both sides. Place roast in center of ungreased shallow roasting pan or 13x9-inch (3-quart) glass baking dish. Sprinkle with salt and pepper

2.      In same skillet, cook onion over medium-high heat 4 to 6 minutes, stirring occasionally, until tender. Stir in broth, molasses and thyme. Heat to boiling. Boil 5 minutes, stirring occasionally. Pour broth mixture over roast. Cover tightly with foil.

3.      Bake 1 hour. Place sweet potatoes and parsnips around roast; bake 1 to 1 ¼ hours longer or until roast and vegetables are fork-tender

4.      Remove roast and vegetables from pan, reserving juices. Pour juices into 2-quart saucepan. In small bowl, mix flour and water until smooth. Place saucepan with drippings over medium heat; gradually stir in flour mixture, cooking and stirring, until mixture comes to a full boil. Boil 1 minute, stirring constantly, until thickened. Cut roast into slices; serve with vegetables and gravy.



-Boneless Beef Chuck Roast


-Dark Orange Sweet Potatoes




-Vegetable oil

-Salt & Pepper


-Beef Broth





1 Serving (1 Serving)

Calories: 450

Calories from Fat: 190

Total Fat: 22g

Saturated Fat: 8g

Trans Fat: 1g

Cholesterol: 105mg


Total Carbohydrate: 27g

Dietary Fiber: 3g




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