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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Yankee Pot Roast and Vegetables

Source: dLife

A tasty, old-fashioned stew for the slow cooker.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	213.0

Total Carbs	11.3 g

Dietary Fiber	1.8 g

Sugars	2.0 g

Total Fat	7.6 g

Saturated Fat	2.9 g

Unsaturated Fat	0.4 g

Potassium	632.3 mg

Protein	24.1 g

Sodium	93.4 mg

Dietary Exchanges 7.6 Fat, 0.7 Vegetables, 3.0 Meat, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.5
2 1/2 lb beef chuck pot roast 1.0
1 pinch salt and pepper 3.0
3 each medium potatoes 2.0
2 each fresh carrots 2.0
2 each medium celery stalks 1.0
1 each medium onions 1.0
1 cup fresh sliced parsnip 2.0
2 each bay leaves 1.0
1 tsp dried rosemary 0.5
0 1/2 tsp ground thyme 0.5
0 1/2 cup low sodium beef broth, canned

Directions

Trim excess fat meat and discard. Cut meat into bite sized pieces. Sprinkle salt and pepper over meat.
In slow cooker combine carrots, celery, onions, parsnips, bay leaves, rosemary, and thyme. Place beef on top of vegetables and pour broth over beef.
Cover and cook for about 8-1/2 to 9 hours on low heat setting.
Remove bay leaf. Transfer beef and vegetables to serving platter.