Source: dLife

Warm and hearty stew herbed beef and vegetable.

Servings

1 tsp canola oil
2 lb beef chuck pot roast , trimmed (boneless)
1 cooking spray
1 cup fresh chopped onion (yellow)
4 cup Broth, beef, 99% fat free, reduced sodium, canned
1 tbsp dijon mustard
1 tsp salt
1 tsp ground thyme
0.5 tsp black pepper , freshly ground
0.5 tsp ground sage
2 bay leaves
2.5 cup Rutabaga, fresh, cubes , peeled
2.5 cup fresh sliced parsnip , peeled
1.5 cup sliced carrots , sliced 1-inch thick
1 lb potatoes, fresh, medium , peeled and cubed (baking potatoes)
1 pinch fresh thyme (optional)

1 Preheat oven to 300 degrees F.
2 Pour oil in a large pot and heat over medium high heat. Brown beef in pot 8 minutes. Take beef out of pot.
3 Spray pot with cooking spray and saute onion 5 minutes.
4 Pour in broth, releasing any browned bits from the bottom of the pot.
5 Lower heat to medium and mix in mustard, salt, thyme, pepper, sage, and bay leaves. Add beef back into pan and simmer.
6 Place lid on pot and bake in oven for 1 1/2 hours.
7 Add in rutabaga, parsnip, and carrot and continue baking, uncovered for 1 hour.
8 Add in potato and bake 30 more minutes with lid or until vegetables are tender.
9 Remove bay leaves and garnish with thyme when ready to serve.

This can also be made very slowly in a crock pot.