Yankee Pot Roast with Winter Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you have a picky eater, try serving this with a slotted spoon to eliminate the liquid; then make sure to separate the meat from vegetables on the plate. Ingredients:
2 1/2 cups (1 1/2-inch) cubed peeled rutabaga (about 1 pound) |
2 1/2 cups (1 1/2-inch) cubed peeled parsnip (about 1 pound) |
2 cups (1 1/2-inch) cubed peeled baking potato (about 1 pound) |
1 1/2 cups (1 1/2-inch-thick) slices carrot (about 8 ounces) |
1 teaspoon canola oil |
1 (3-pound) sirloin tip roast, trimmed |
cooking spray |
1 cup chopped onion |
2 cups fat-free, lower-sodium beef broth |
1 tablespoon whole-grain dijon mustard |
1 teaspoon salt |
1 teaspoon dried thyme |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon dried sage |
2 bay leaves |
fresh thyme sprigs (optional) |
Directions:
1. Place first 4 ingredients in a 5-quart electric slow cooker; toss gently.
2. Heat oil in a large skillet over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Place beef over vegetables in slow cooker. Coat skillet with cooking spray. Add onion to pan; sauté 5 minutes or until onion begins to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; stir in mustard and next 5 ingredients. Pour broth mixture over beef and vegetables.
3. Cover and cook on LOW 8 hours or until beef and vegetables are very tender. Discard bay leaves. Garnish with thyme sprigs, if desired.
4. Young Chefs can:
5. Measure rutabaga, parsnip, carrot, and potato
6. Place rutabaga, parsnip, carrot, and potato in slow cooker
7. Older Chefs can:
8. Measure mustard, thyme, and sage
9. Help pour broth mixture into slow cooker
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