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Yankee Pot roast and Vegetables

1 beef chuck pot roast (2-1/2 pounds) 
Salt and black pepper 
3 medium baking potatoes (about 1 pound), unpeeled and cut into quarters 
2 large carrots, cut into 3/4-inch slices 
2 ribs celery, cut into 3/4-inch slices 
1 medium onion, sliced 
1 large parsnip, cut into 3/4-inch slices 
2 bay leaves 
1 teaspoon dried rosemary 
1/2 teaspoon dried thyme leaves 
1/2 cup reduced-sodium beef broth 

Slow Cooker Directions
Trim excess fat from meat and discard
Cut meat into serving-size 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; 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
Gravy Recipe
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

Food exchange per serving 1 Starch 3 Meat 1 Fat
Calories 270 Calories from Fat 33 % Total Fat 10 g Saturated Fat 4 g 
Cholesterol 75 mg Carbohydrate 15 g Fiber 3 g Protein 28 g Sodium 99 mg

Courtesy Diabetic Cooking

Serves 10-12