Yankee Pot Roast and Vegetables

By awright0511

Nutrition Facts: Calories 270; Calories from Fat 33%; Total Fat 10g; Saturated Fat 4g; Protein 28g; Carbohydrates 15g; Cholesterol 75mg; Sodium 99mg; Dietary Fiber 3g.

Ingredients

• 1 beef chuck pot roast - (2 1/2 lbs)
• Salt to taste
• Freshly-ground black pepper to taste
• 3 medium baking potatoes - (abt 1 lb) unpeeled, and
• cut into quarters
• 2 large carrots cut 3/4 slices
• 2 celery ribs cut 3/4 slices
• 1 medium onion sliced
• 1 large parsnip cut 3/4 slices
• 2 bay leaves
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme leaves
• 1/2 cup reduced-sodium beef broth

Preparation

Step 1

Slow Cooker Directions: Trim excess Fat from meat and discard. Cut meat into serving 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 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.

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.