This wholesome family dinner is perfect on a cold day.

Pot Roast with Vegetables

Beef Ingredients:
1 tablespoon butter or margarine 1 (3-pound) beef chuck roast, cut into 6 pieces

Vegetables Ingredients:
2 medium (1 cup) carrots, peeled, cut into 1-inch chunks 1 medium (1 cup) turnip, peeled, cut into 1-inch chunks 1 medium onion, cut into 8 wedges 1 small (1 cup) rutabaga, cut into 1-inch chunks

Seasoning Ingredients:
1 (10 1/2-ounce) can condensed beef broth 1 tablespoon chopped fresh parsley 2 teaspoons firmly packed brown sugar 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon salt 1/4 teaspoon pepper

Gravy Ingredients:
3 tablespoons all-purpose flour 3 tablespoons water 2 cups beef juices

Melt butter in 12-inch skillet until sizzling; add beef pieces. Cook over medium-high heat, turning once, until browned (7 to 9 minutes).
Spray 5 to 6-quart slow cooker with no-stick cooking spray. Place all vegetable ingredients in slow cooker; top with browned beef pieces.
Stir together all seasoning ingredients in medium bowl; pour over beef.
Cover; cook on Low heat setting 8 hours or until meat and vegetables are tender. Remove meat and vegetables to serving platter; keep warm. Reserve beef juices in slow cooker.
Combine flour and water in 1 1/2-quart saucepan with wire whisk; stir in 2 cups reserved beef juices. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Serve gravy with meat and vegetables.

Makes 8 servings.

Nutrition Facts (1 serving): Calories: 680, Fat: 43g, Cholesterol: 210mg, Sodium: 540mg, Carbohydrates: 9g, Dietary Fiber: 2g, Protein: 60g