Yankee Pot Roast and Vegetables

By sexyswamprat

  • 2 1/2 lb Beef, chuck arm pot roast, lean, raw, choice, 1/8" trim

  • 1 pinch salt and pepper

  • 3 Potatoes, fresh, with skin, medium, 2 1/4" to 3 1/4" , cut into quarters

  • 2 Carrots, fresh, large, 7 1/4" - 8 1/2" long , cut into 3/4-inch slices

  • 2 medium celery stalks , cut into 3/4-inch slices

  • 1 medium onions , sliced

  • 1 cup fresh sliced parsnip (equal to 1 large)

  • 2 bay leaves

  • 1 tsp dried rosemary

  • 1/2 tsp ground thyme (or dried thyme leaves)

  • 1/2 cup Broth, beef, 99% fat free, reduced sodium, canned

  1. Take the meat and remove excess fat from it and throw away, then cut the meat into serving pieces and sprinkle salt and pepper over the meat.

  2. In a slow cooker combine the vegetables, bay leaves, rosemary and thyme and place the beef over the vegetables and pour the broth over the beef. Cover the beef and vegetable mix and cook for about 8 1/2 to 9 hours on LOW setting or cook until the beef is fork-tender.

  3. Once the beef is done cooking remove from slow cooker and place on a serving platter, arranging the vegetables around the beef, and remove and throw away the bay leaf.

Nutritional Facts

Makes 12 servings
Amount Per Serving
Calories 210.2
Total Carbs 14.1g
Dietary Fiber 2.5g
Sugars 2.3g
Total Fat 5.5g
Saturated Fat 2g
Unsaturated Fat 3.5g
Potassium 656.4mg
Protein 25.2g
Sodium 121.2mg
Dietary Exchanges
3 Meat
1/2 Starch
1 Vegetable

dinner beef slow cooker main dish b vitamins dairy free gluten free anti inflammatory

5 replies

olefart2 2010-11-06 11:32:49 -0500 Report

Its saturday the 6th and I'm going to give this a shot. I'll let you know how it comes out! (I'm figuring about 4-5 servings)