Yankee Pot Roast & Vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 288.8
  • Total Fat: 6.3 g
  • Cholesterol: 102.1 mg
  • Sodium: 173.2 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 38.5 g

View full nutritional breakdown of Yankee Pot Roast & Vegetables calories by ingredient
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Submitted by: LUCYSMOM09
Yankee Pot Roast & Vegetables

Introduction

Great crock pot recipe! Great crock pot recipe!
Number of Servings: 8

Ingredients

    1 beef chuck pot roast (3lb)
    3 medium baking potatoes unpeeled cut in quarters
    2 large carrots cut into 3/4 in. slices
    2 celery ribs cut into 3/4 in. slices
    1 medium onion, sliced
    2 bay leaves
    1 teaspoon drided rosemary
    1/2 teaspoon dried thyme leaves
    1/2 cup reduced-sodium beef broth

Directions

Trim excess fat from meat and discard. Cut into servings pieces and sprinkle with salt and pepper if desired. Combine vegetables, bay leaves, rosemary and thyme in slow cooker. Place beef over vegetables in slow cooker. Pour broth over beef. Cover and cook on LOW 8.5 to 9 hours or until beef is fork-tender. Remove beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves.

NOTE: To make gravy, ladle juices into 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 1 cup juice mix 2 tablespoons all-purpose flour with 1/4 cup cold water until smooth. Stir mixture into boiling juices. Stir constantly one minute or until thickened.

Number of Servings: 8

Recipe submitted by SparkPeople user LUCYSMOM09.





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