Rating: 3 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

Satisfy even the hungriest diners with this rich and savory Sunday dinner.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

25 mins
1 hr 45 mins
2 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • In a 4- to 6-quart Dutch oven heat oil over medium-high heat. Add potatoes and carrots. Cook for 4 to 6 minutes or until browned, turning occasionally. Remove and set aside, reserving oil in pan. Trim fat from meat. Sprinkle meat with salt and pepper. In the Dutch oven brown roast on all sides in hot oil over medium-high heat. In a small bowl stir together mustard, garlic, and thyme. Spread over top and sides of browned roast. Add broth and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.

  • Add potatoes, carrots, mushrooms, and onion to Dutch oven. Return to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or until meat is tender. Transfer meat to a cutting board and vegetables to a serving platter. Cover each to keep warm.

  • Bring liquid in Dutch oven to boiling. Boil gently, uncovered, until reduced to desired consistency (about 1 cup). If necessary, transfer to a measuring cup and skim off the fat. Slice meat and add to platter with vegetables. Spoon sauce over meat and vegetables.

Nutrition Facts

359 calories; fat 11g; cholesterol 123mg; saturated fat 3g; carbohydrates 19g; mono fat 5g; poly fat 1g; insoluble fiber 4g; sugars 6g; protein 45g; vitamin a 10238.5IU; vitamin c 12.9mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 12.2mg; vitamin b6 1.3mg; folate 56.2mcg; vitamin b12 3.6mcg; sodium 575mg; potassium 1258mg; calcium 71mg; iron 4.8mg.