Dinner

Yankee Pot Roast and Vegetables is for Dinner.

Yankee Pot Roast and Vegetables takes 20 minutes to prepare.

Yankee Pot Roast and Vegetables takes 540 minutes to cook.

Yankee Pot Roast and Vegetables makes 8 servings.

The ingredients for Yankee Pot Roast and Vegetables are:

1 beef chuck pot roast (3lb)
3 medium baking potatoes unpeeled cut in quarters
2 large carrots cut into 3/4 in. slices
2 celery ribs cut into 3/4 in. slices
1 medium onion, sliced
2 bay leaves
1 teaspoon drided rosemary
1/2 teaspoon dried thyme leaves
1/2 cup reduced-sodium beef broth

Here is how you make Yankee Pot Roast and Vegetables:

Trim excess fat from meat and discard. Cut into servings pieces and sprinkle with salt and pepper if desired. Combine vegetables, bay leaves, rosemary and thyme in slow cooker. Place beef over vegetables in slow cooker. Pour broth over beef. Cover and cook on LOW 8.5 to 9 hours or until beef is fork-tender. Remove beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves.NOTE: To make gravy, ladle juices into 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 1 cup juice mix 2 tablespoons all-purpose flour with 1/4 cup cold water until smooth. Stir mixture into boiling juices. Stir constantly one minute or until thickened.Number of Servings: 8Recipe submitted by SparkPeople user LUCYSMOM09.

The nutritional information for Yankee Pot Roast and Vegetables is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 288.8

• Total Fat: 6.3 g
• Cholesterol: 102.1 mg
• Sodium: 173.2 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 3.0 g
• Protein: 38.5 g