Yankee Pot Roast and Veggies

By learen

Diabetic Cook book

Ingredients

• 1 beef chuck pot roast (2 1/2lbs) trimmed of visible fat and cut into pieces
• salt and black pepper
• 3 unpeeled med baking potatoes (1 lb) cut into quarters
• 2 large carrots, cut into 3/4 in slices
• 2 stalks celery, cut into 3/4 in slices
• 1 med onion sliced
• 1 large parsnip cut into 3/4 in slices
• 2 bay leaves
• 1 t dried rosemary
• 1/2 t dried thyme
• 1/2 c beef broth

Preparation

Step 1

Sprinkle beef with salt and pepper if desired.
Combine veggies, bay leaves, rosemary and thyme in slow cooker. Place beef over veggies. Pour broth over beef and cover, cook on low for 8-9 hrs or until beef is fork tender
transfer beef to serving platter. Arrange veggies around it and discard bay leaves. You can make gravy out of the juice if preferred with flour and cold water.