Yankee Pot Roast and Vegetables
Potatoes are often labeled "bad carbs." Like most other foods, they are bad or good depending on how they are processed or prepared. Leave the skins on to keep more of the vitamins intact.
Cook Time 8-1/2 to 9 hours
Prep Time 10 minutes
Makes 10 to 12 servings
|1||beef chuck pot roast (2-1/2 pounds)|
|Salt and black pepper|
|3||unpeeled medium baking potatoes (about 1 pound), cut into quarters|
|2||large carrots, cut into 3/4-inch slices|
|2||stalks celery, cut into 3/4-inch slices|
|1||medium onion, sliced|
|1||large parsnip, cut into 3/4-inch slices|
|1||teaspoon dried rosemary|
|1/2||teaspoon dried thyme|
|1/2||cup reduced-sodium beef broth|
- Trim and discard excess fat from meat. Cut meat into serving-size pieces; sprinkle with salt and pepper.
- 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.
- Transfer beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves.
To make gravy, ladle the juices into a 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 cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth. Stir mixture into boiling juices, stirring constantly 1 minute or until thickened.
|Saturated Fat||4 g|
|Total Fat||10 g|
|Calories from Fat||33 %|
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