3.03.2009

Traditional Yankee Pot Roast

If you don't have a lot of time and need a crockpot recipe that resembles comfort food, this is a good hearty recipe.

Traditional Yankee Pot Roast

1 beef chuck pot roast (2-1/2 pounds)
Salt and black pepper
3 unpeeled medium baking potatoes (about 1 pound), cut into quarters
2 large carrots, cut into 3/4-inch slices
2 stalks 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
1/2 cup reduced-sodium beef broth
Flour
Water

Trim and discard excess fat from meat. Cut meat into serving-size pieces; sprinkle with salt and pepper.

Combine vegetables, bay leaves, rosemary and thyme in your crockpot. Place beef over vegetables. Pour broth over beef. Cover; cook on LOW 8-1/2 to 9 hours or until beef is fork-tender.

Transfer beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves.

To make gravy, 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.

Serves 10.

Dietary Exchange: 1 Fat, 3 Meat, 1 Starch. 3g Fiber, 75 mg Cholesterol, 15g Carb, 4g Sat. Fat, 10g Total Fat, 270 Calories, 28g Protein, 99mg Sodium.

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