Yankee Pot Roast And Vegetables

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.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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Ingredients
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