Yankee Pot Roast And Vegetables
Serves: 10
Method
- 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.
Nutrional Facts (Per Serving)
Calories 270, Calories from Fat 33%, Total Fat 10g, Saturated Fat 4g, Protein 28g, Carbohydrates 15g, Cholesterol 75mg, Sodium 99mg, Dietary Fiber 3g.
Recipe Comments and Suggestions
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
Ingredients
To make Yankee Pot Roast And Vegetables, you'll need:
- 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 tsp dried rosemary
- 1/2 tsp dried thyme leaves
- 1/2 cup reduced-sodium beef broth
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