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Slow Cooker Yankee Pot Roast and Vegetables
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- #60834
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 1/2 pounds beef chuck pot roast
3 medium baking potatoes unpeeled and cut into quarters
2 large carrots, cut into 3/4" slices
1 sliced medium onion
1 large parsnip, cut into 3/4" slices
2 bay leaves
1 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 cup beef broth
directions
Trim off excess fat from roast. Cut into serving pieces, sprinkle with salt and pepper and place in crockpot.
Add the vegetables, bay leaves, rosemary and thyme to slow cooker. Add the broth. Cover and cook on low 8 1/2 to 9 hours or until beef is tender. Remove beef from crockpot to serving platter.
Arrange vegetables around it. Remember to discard the two bay leaves.
added by
chef_rwmiller
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
149 calories, 2 grams fat, 28 grams carbohydrates, 6 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
August 26, 2012
This pot roast recipe is simply delicious. Not only was it easy, but the spices were perfect. The only thing I am going to add the next time I make it is pearl onions. I also thickened up the juices with a little flour and water and served this gravy on the side. Also sliced up some French bread to mop up that delicious gravy.