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Yankee Pot Roast
Source: dLife

Warm and hearty stew herbed beef and vegetable.

Prep Time: 30 minutes
Cook Time: 3 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 317.4
Total Carbs 26.0 g
Dietary Fiber 5.4 g
Sugars 7.6 g
Total Fat 9.8 g
Saturated Fat 3.6 g
Unsaturated Fat 0.7 g
Potassium 0.0 mg
Protein 31.9 g
Sodium 677.2 mg
Dietary Exchanges
1/2 Fat , 3 Vegetables , 4 Meat , 1/2 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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1 tsp  canola oil
2 lb  beef chuck pot roast
1 each  cooking spray
1 cup  fresh chopped onion
4 cup  Broth, beef, 99% fat free, reduced sodium, canned
1 tbsp  dijon mustard
1 tsp  salt
1 tsp  ground thyme
0 1/2 tsp  black pepper
0 1/2 tsp  ground sage
2 each  bay leaves
2 1/2 cup  Rutabaga, fresh, cubes
2 1/2 cup  fresh sliced parsnip
1 1/2 cup  sliced carrots
1 lb  potatoes, fresh, medium
1 pinch  fresh thyme
  1. Preheat oven to 300 degrees F.
  2. Pour oil in a large pot and heat over medium high heat. Brown beef in pot 8 minutes. Take beef out of pot.
  3. Spray pot with cooking spray and saute onion 5 minutes.
  4. Pour in broth, releasing any browned bits from the bottom of the pot.
  5. Lower heat to medium and mix in mustard, salt, thyme, pepper, sage, and bay leaves. Add beef back into pan and simmer.
  6. Place lid on pot and bake in oven for 1 1/2 hours.
  7. Add in rutabaga, parsnip, and carrot and continue baking, uncovered for 1 hour.
  8. Add in potato and bake 30 more minutes with lid or until vegetables are tender.
  9. Remove bay leaves and garnish with thyme when ready to serve.

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