FBD

Yankee Pot Roast And Vegetables

Crockpot yankee pot roast and vegetables

AmericanBeefIntermediate240 minBy Northstar

Ingredients

Servings
6
  • 1 beef chuck pot roast (2½ pounds)
  • 3 med. baking potatoes unpeeled and cut into quarters (about 1 pound)
  • 2 lg. carrots, cut into ¾-inch slices
  • 2 ribs celery, cut into ¾-inch slices
  • 1 med. onion, sliced
  • 2 bay leaves
  • 1 tsp. dried rosemary leaves
  • ½ tsp. dried thyme leaves
  • ½ c. reduced-sodium beef broth

Instructions

  1. 1

    Trim excess fat from meat and discard.

  2. 2

    Cut into serving pieces; sprinkle with salt and pepper.

  3. 3

    Combine vegetables, bay leaves, rosemary and thyme in crock pot.

  4. 4

    Place beef over vegetables in crock pot.

  5. 5

    Pour broth over beef.

  6. 6

    Cover and cook on low 8½ to 9 hours or until beef is fork-tender.

  7. 7

    Remove beef to serving platter.

  8. 8

    Arrange vegetables around beef.

  9. 9

    Remove and discard bay leaves.

Tags

crockpotamericanslow-cooker