Yankee Pot Roast And Vegetables Recipe
Summary
Difficulty LevelBit DifficultHealth IndexAverage
Ingredients
| 1 beef chuck pot roast (2 1/2 pounds) | ||
| Potatoes | 3 Medium, unpeeled | |
| 2 large carrots, cut into 3/4-inch slices | ||
| 2 ribs celery, cut into 3/4-inch slices | ||
| Onion | 1 Medium, sliced | |
| 1 large parsnip, cut into 3/4-inch slices | ||
| Bay leaves | 2 | |
| Rosemary leaves | 1 Teaspoon, dried | |
| Dried thyme leaves | 1/2 Teaspoon | |
| 1/2 cup reduced-sodium beef broth | ||
Directions
TRIM excess fat from meat and discard.
Cut into serving pieces; sprinkle with salt and pepper.
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 1/2 to 9 hours or until beef is fork-tender.
Remove beef to serving platter.
Arrange vegetables around beef.
Remove and discard bay leaves.
Cut into serving pieces; sprinkle with salt and pepper.
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 1/2 to 9 hours or until beef is fork-tender.
Remove beef to serving platter.
Arrange vegetables around beef.
Remove and discard bay leaves.
Chef
