YANKEE POT ROAST RECIPE CROCK POT RECIPES

Name: Crock Pot Yankee Pot Roast and Vegetables
Prep time: 10 min
Cook time: 8 h 30 min
Total time: 8 h 40 min
Yield: 5-6 serving(s)
Ingredients: 2 1/2 lbs lean beef chuck roast, trimmed of fat & cut into serving-size pieces; salt; pepper; 3 medium baking potatoes, unpeeled & cut into quarters (about 1 pound); 2 large carrots, cut into 3/4-inch slices; 2 celery ribs, cut into 3/4-inch slices; 1 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 beef broth

CROCK POT YANKEE POT ROAST AND VEGETABLES RECIPE - FOOD.COM

Crock Pot Yankee Pot Roast and Vegetables Recipe - Food.com image

Make and share this Crock Pot Yankee Pot Roast and Vegetables recipe from Food.com.

Total Time 8 hours 40 minutes

Prep Time 10 minutes

Cook Time 8 hours 30 minutes

Yield 5-6 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs lean beef chuck roast, trimmed of fat & cut into serving-size pieces
salt
pepper
3 medium baking potatoes, unpeeled & cut into quarters (about 1 pound)
2 large carrots, cut into 3/4-inch slices
2 celery ribs, cut into 3/4-inch slices
1 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 beef broth

Steps:

Season roast with salt and pepper.
Combine vegetables and seasonings in crock pot.
Place beef over vegetables, and pour broth over beef.
Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
Remove beef to serving platter, and arrange vegetables around beef.
Remove and discard bay leaves.
To make gravy, ladle the juices into a 2 cup measuring cup; 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 until thickened (about 1 minute).

Nutrition Facts : Calories 96.7, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 126.2, CarbohydrateContent 21.9, FiberContent 3, SugarContent 3.3, ProteinContent 2.4

YANKEE POT ROAST OF BEEF WITH VEGETABLES (IN THE CROCK-POT ...

Yankee Pot Roast of Beef With Vegetables (In the Crock-Pot ... image

I love my crock-pot! Here is our family favorite Yankee Pot Roast recipe that we've been enjoying for years. A great autumn or winter comfort dinner. Thicken the gravy to serve over the beef and vegetables, and add a side of horseradish, if desired.

Total Time 115 minutes

Prep Time 15 minutes

Cook Time 1

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 -4 lbs rump roast, top round roast or 3 -4 lbs beef brisket
salt and pepper
3 medium potatoes, pared and quartered
2 medium onions, peeled and cut into 1-inch chunks
4 carrots, pared and sliced
2 stalks celery, sliced (with leaves)
1 bay leaf
1/2 teaspoon dried marjoram
1/2 cup apple cider, beef consomme or 1/2 cup red wine

Steps:

Place vegetables into the bottom of the crock-pot.
Season the beef generously with salt and pepper, then place in pot.
Add the liquid, bay leaf, and dried marjoram.
Cover and cook on LOW heat 10 to 12 hours (or HIGH heat 5 to 6 hours).
Remove meat and vegetables with slotted spoon and thicken drippings for gravy if desired.

Nutrition Facts : Calories 423.7, FatContent 20.9, SaturatedFatContent 8.2, CholesterolContent 127.6, SodiumContent 127.2, CarbohydrateContent 19.8, FiberContent 3.3, SugarContent 3.4, ProteinContent 37.5

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