Pot Roast With Root Vegetables

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Land O Lakes


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1 tablespoon LAND O LAKESĀ® Butter

1 (3 to 4-pound) beef chuck roast

4 medium (2 cups) carrots, cut into julienne strips

2 medium (2 cups) turnips, cut into julienne strips

1 medium onion, sliced 1/4-inch

1 medium (2 cups) rutabaga, cut into julienne strips

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

3 tablespoons all-purpose flour

3 tablespoons water

2 cups pan juices

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