From: Pillsbury Casseroles
1 Tablespoon of vegetable oil
1 boneless beef chuck roast
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 medium onion, chopped
1 can of beef broth
2 Tablespoons of molasses
1 teaspoon of dried thyme leaves
2 medium dark-orange sweet potatoes, peeled, and cut into 2 inch pieces
3 medium parsnips, peeled, cut into 1 inch thick slices
1/4 cup of all-purpose flour
1/4 cup of water
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. Sprinkle with salt and pepper
2 - In the 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 1-1/4 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 unto slices; serve with vegetables and gravy.
Miranda's Mix Ups: I did it in the crock-pot instead. Put it in and then covered with just sweet potatoes (no parsnips for us). I took out the juices and made the gravy. SO yummy!