Yankee Pot Roast And Vegetables
|Beef chuck pot roast||2 1⁄2 Pound (1 Piece)|
|Baking potatoes||1 Pound, unpeeled and cut into quarters (3 Medium Size)|
|Carrots||2 Large, cut into 3/4-inch slices|
|Celery ribs||2 , cut into 3/4-inch slices|
|Onion||1 Medium, sliced|
|Parsnip||1 Large, cut into 3/4-inch slices|
|Dried rosemary leaves||1 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Reduced sodium beef broth||1⁄2 Cup (8 tbs)|
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.
Serving size: Complete recipe
Calories 2625 Calories from Fat 1101
% Daily Value*
Total Fat 122 g188.4%
Saturated Fat 26.1 g130.7%
Trans Fat 0 g
Cholesterol 1001.6 mg333.9%
Sodium 697.6 mg29.1%
Total Carbohydrates 143 g47.5%
Dietary Fiber 23.2 g92.8%
Sugars 25.2 g
Protein 332 g664%
Vitamin A 496% Vitamin C 123.9%
Calcium 36.1% Iron 60.7%
*Based on a 2000 Calorie diet