Login to Save Like

Ingredients

• 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)

Description

Root Vegetables Add A Touch Of Sweetness To This Savory Stew. Yankee Cooks Traditionally Add The Vegetables Partway Through The Cooking Process, Which Helps Keep Them From Breaking Down.

MyRecipes