Nutritional Information CALORIES 325 FAT 10.2g PROTEIN 28.7g CARBOHYDRATES 29.3g FIBER 5.8g CHOLESTEROL 79mg SODIUM 642mg IRON 4.3mg CALCIUM 72mg Serving size: Serves 8 adults, serving size about 1 1/2 cups. Time To Cook Cooking time: 20 minutes stove top & preparation. 3 hours total oven time. Yankee Pot Roast With Root Vegetables Ingredients 1 teaspoon canola oil 2 pounds boneless certified angus beef" boneless top round or chuck pot roast, trimmed cooking spray of your choice 1 cup chopped yellow onion 4 cups fat free or less sodium beef broth 1 tablespoon whole grain Dijon mustard 1 teaspoon salt 1 teaspoon finely chopped thyme herb 1/2 teaspoon freshly ground black pepper 1/2 teaspoon finely chopped sage herb 2 bay leaves 2 1/2 cups 1 inch cubed and peeled rutabaga, about 1 pound 2 1/2 cups 1 inch cubed and peeled parsnip, about 1 pound  1 1/2 cups , 1 inch thick sliced carrots, about 8 ounces 2 cups, 1 inch thick cubed and peeled baking potatoes, about 1 pound fresh thyme herb sprigs Directions   Preheat oven to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Add beef to pan , browning on all sides, about 8 minutes Remove from pan. Coat pan with cooking spray. Add onion to pan and saute for 5 minutes until they begin to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat and add mustard and next 5 ingredients (through bay leaves). Return roast to pan and bring all to a simmer. Cover and bake at 300 degrees for 1 1/2 hours.  Stir in rutabaga, parsnip and carrots. Bake, covered for 1 hour. Stir in potatoes, cover and bake 30 minutes until roast and vegetables are very tender. Discard bay leaves and garnish with thyme sprigs if desired. Final Beef Temperatures: Rare: Very red, warm center 125 degrees Medium: Pink, warm center 130 degrees Well: Pink, very warm center 145 degrees and above   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.