Root vegetables add a touch of sweetness to this savory stew. Yankee cooks traditionally add the vegetables partway through the cooking process, which helps keep them from breaking down.

Ingredients:

• 1 teaspoon canola oil
• 2 pounds boneless chuck road, trimmed
• cooking spray
• 1 cup chopped yellow onion
• 4 cups fat-free, less-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
• 2 1/2 cups (1-inch) cubed peeled rutabaga (about 1 pound)
• 2 1/2 cups (1-inch) cubed peeled parsnip (about 1 pound)
• 1 1/2 cups (1-inch-thick) slices carrot (about 8 ounces)
• 2 cups (1-inch) cubed peeled baking potato (about 1 pound)
• Fresh thyme sprigs (optional)

Directions:

1. Preheat oven to 300 degrees.
2. Heat oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan.
3. Coat pan with cooking spray. Add onion to pan; saute’ 5 minutes or until beginning to brown.
4. Stir in broth, scraping ban to loosen browned bits.
5. Reduce heat; add mustard and next 5 ingredients (through bay leaves).
6. Return roast to pan; bring to a simmer.
7. Cover and bake at 300 degrees for 1 1/2 hours.
8. Stir in rutabaga, parsnip, and carrot. Bake covered, 1 hour.
9. Stir in potato; cover and bake for 30 minutes or until roast and vegetables are very tender.
10. Discard bay leaves. Garnish with thyme sprigs, if desired.

Yield: 8 servings (serving size: about 1 3/4 cups)