1 (3 lb.) boneless, beef chuck roast
1 envelope (1 oz.) onion and mushroom soup mix, mixed with 1 1/2 c. of water
1 can (14 1/2 oz.) whole tomatoes, undrained
2 lg. turnips (12 oz.), peeled in 8 wedges
3 lg. parsnips (10 oz.), peeled and cut into pieces

Brown meat on all sides in 4 to 5 quart nonstick Dutch oven. Add soup mixture and tomatoes. Bring to boil, reduce heat, cover and simmer 1 1/2 hours. Turn meat over once. Add vegetables, simmer 40 minutes longer until meat is tender. Lift meat out and cut. Cover loosely with foil for 10 to 15 minutes. Cut meat across grain. Serve with the vegetables and the gravy.