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Baked Pot Roast with Vegetables

DIRECTIONS

In 5-quart Dutch oven, place beef round rump roast. Add onion, garlic, Worcestershire, salt, sugar, pepper and water. Cover and bake in 350°F. oven for 2 hours.
Add the parsnip chunks and the lima beans to the Dutch oven and continue baking 1 to 1-1/2 hours more until the vegetables and the meat are fork-tender, turning the meat occasionally.
Transfer the meat to a warm platter. Remove the strings and discard them.
With slotted spoon, arrange vegetables around meat. With large spoon, skim fat from the liquid in Dutch oven. Serve liquid over meat and vegetables. Garnish with parsley if you like.