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Yankee Pot Roast With Winter Vegetables

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Ingredients

2 1/2 cups (1 1/2-inch) cubed peeled rutabaga (about 1 pound)

2 1/2 cups (1 1/2-inch) cubed peeled parsnip (about 1 pound)

2 cups (1 1/2-inch) cubed peeled baking potato (about 1 pound)

1 1/2 cups (1 1/2-inch-thick) slices carrot (about 8 ounces)

1 teaspoon canola oil

1 (3-pound) sirloin tip roast, trimmed

cooking spray

1 cup chopped onion

2 cups fat-free, lower-sodium beef broth

1 tablespoon whole-grain Dijon mustard

1 teaspoon salt

1 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried sage

2 bay leaves

Fresh thyme sprigs (optional)

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