Yankee Pot Roast and Vegetables

By hmorris31

Serving Size: 1 1/4 Cups
Calories: 182
Fat: 4g
Protein: 22g
Carbs: 13g
Fiber: 3g

Ingredients

• 2 1/2 Lbs beef chuck pot roast
• 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 yellow onion, sliced
• 1 Large parsnip, cut into 3/4 inch slices
• 2 Bay leaves
• 1 Tsp dried rosemary
• 1/2 Tsp dried thyme
• 1/2 Cup 99% fat free, reduced sodium beef broth

Preparation

Step 1

Trim excess fat from beef and discard
Cut beef into serving size pieces; sprinkle with salt and pepper
Combine potatoes, carrots, celery, onion, parsnip, bay leaves, rosemary, & 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 before serving