| 3 lb Beef chuck roast, boneless | | 1 env Onion-mushroom soup mix Mixed with 1 12 cups water | | 1 can Whole tomato, Undrained | | 2 lrg White turnips, peeled, Cut in 8 wedges | | 3 lrg Parsnips, peeled, Cut in pieces |
| | 1. Brown meat on all sides in a 4- to 5-qt nonstick Dutch oven. | | 2. Add soup-and-water mixture and tomatoes . Bring to a boil, reduce heat, cover and simmer 1 1/2 hours, turning meat over once. | | 3. Add vegetables. Simmer 40 minutes or until meat and vegetables are tender when pierced. | | 4. Lift meat to cutting board. Cover loosely with foil and let it stand for 10 to 15 minutes. | | 5. Slice meat across the grain. Serve with vegetables and gravy . |
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