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Yankee Pot Roast And Vegetables

Chef.at.Home's picture
Ingredients
  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
  Bay leaves 2
  Dried rosemary leaves 1 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Reduced sodium beef broth 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef

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