Crock Pot Yankee Pot Roast and Vegetables |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Crock pot pot roast. 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 |
Directions:
1. Season roast with salt and pepper.
2. Combine vegetables and seasonings in crock pot.
3. Place beef over vegetables, and pour broth over beef.
4. Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
5. Remove beef to serving platter, and arrange vegetables around beef.
6. Remove and discard bay leaves.
7. To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
8. Skim off and discard fat.
9. Measure remaining juices and heat to a boil in small saucepan.
10. For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
11. Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).
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