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Yankee Pot Roast and Vegetables (recipes)


Yankee Pot Roast and Vegetables

Cook Time: 8-1/2 to 9 hours

Prep Time: 10 minutes

Yield: Makes 10 to 12 servings

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.





Ingredients:



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

Salt and black pepper

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

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

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

1medium onion, sliced

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

2bay leaves

1teaspoon dried rosemary

1/2teaspoon dried thyme

1/2cup reduced-sodium beef broth









Preparation:





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.







Cook' s Nook:

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.





Nutritional Information:







Serving Size:







Fiber

3 g







Carbohydrate

15 g







Cholesterol

75 mg







Saturated Fat

4 g







Total Fat

10 g







Calories from Fat

33 %







Calories

270







Protein

28 g







Sodium

99 mg









Dietary Exchange:







Fat

1







Meat

3







Starch

1