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Yankee Pot Roast and Vegetables

  • 10servings
  • 8minutes
  • 270calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 beef chuck pot roast (2-1/2 pounds)

  2. Salt and black pepper

  3. 3 unpeeled medium baking potatoes (about 1 pound), cut into quarters

  4. 2 large carrots, cut into 3/4-inch slices

  5. 2 stalks celery, cut into 3/4-inch slices

  6. 1 medium onion, sliced

  7. 1 large parsnip, cut into 3/4-inch slices

  8. 2 bay leaves

  9. 1 teaspoon dried rosemary

  10. 1/2 teaspoon dried thyme

  11. 1/2 cup reduced-sodium beef broth

Instructions Jump to Ingredients ↑

  1. Trim and discard excess fat from meat. 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. Transfer beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves.

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