Yankee Pot Roast and Vegetables
Source of Recipe
recipegoldmine
Recipe Introduction
"Potatoes are often labeled "bad carbs." Like most other foods, they are bad or good depending on how they are processed or prepared. Leave the skins on to keep more of the vitamins intact. "
Yankee Pot Roast and Vegetables
Makes 10 to 12 servings
Ingredients
1 beef chuck pot roast (2-1/2 pounds)
Salt and black pepper
3 unpeeled medium baking potatoes (about 1 pound), cut into quarters
2 large carrots, cut into 3/4-inch slices
2 ribs celery, cut into 3/4-inch slices
1 medium onion, sliced
1 large parsnip, cut into 3/4-inch slices
2 bay leaves
1 teaspoon dried rosemary
1/2 teaspoon dried thyme leaves
1/2 cup reduced-sodium beef broth
Prep Time 10 minutes
Cook Time 8-1/2 hours (in the slow cooker)
Slow Cooker Directions
1. Trim excess fat from meat and discard. Cut meat into serving-size pieces; sprinkle with salt and pepper.
2. Combine vegetables, bay leaves, rosemary and thyme in slow cooker. Place beef over vegetables. Pour broth over beef. Cover; cook on LOW 8-1/2 to 9 hours or until beef is fork-tender.
3. Remove beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves.
Cook's Nook To make gravy, ladle the juices into a 2-cup measure; let stand 5 minutes. Skim off and discard fat. Measure remaining juices and heat to a boil in small saucepan. For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth. Stir mixture into boiling juices, stirring constantly 1 minute or until thickened.
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