Prep
15-30 mins
Cook
2 HRS 30 MIN
Calories
330
Ingredients
1 tbsp
oil
1
boneless beef pot roast (2 lb.)
1
onion, cut into 6 wedges
1 can
(14-1/2 oz.) reduced sodium fat-free reduced-sodium beef broth
1 env
(0.7 oz.) GOOD SEASONS Italian Dressing Mix
1 tbsp
MAXWELL HOUSE Instant Coffee
1/2 lb
carrots (about 4), peeled, cut into 1-inch chunks
1/2 lb
parsnips (about 2), peeled, cut into 1-inch chunks
Instructions
Step 1
Heat oven to 325°F.
Step 2
Heat oil in ovenproof Dutch oven or large deep skillet on medium heat. Add meat; cook until evenly browned on both sides. Remove from pan. Add onions to drippings in pan; cook 2 min. or until evenly browned, stirring occasionally. Add broth, dressing mix and coffee; mix well. Return meat to pan; cover.
Step 3
Bake 1-1/2 hours. Add carrots and parsnips; bake, covered, 1 hour or until meat is very tender.
Step 4
Remove meat from pan; cut into slices. Serve with the vegetables and pan gravy.