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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
Difficulty
Easy	Intermediate	Difficult

Yankee Pot Roast

Source: dLife

Warm and hearty stew herbed beef and vegetable.

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 9.8 Fat, 2.6 Vegetables, 3.6 Meat, 0.5 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

1.0
1 tsp canola oil 2.0
2 lb beef chuck pot roast 1.0
1 each cooking spray 1.0
1 cup fresh chopped onion 4.0
4 cup Broth, beef, 99% fat free, reduced sodium, canned 1.0
1 tbsp dijon mustard 1.0
1 tsp salt 1.0
1 tsp ground thyme 0.5
0 1/2 tsp black pepper 0.5
0 1/2 tsp ground sage 2.0
2 each bay leaves 2.5
2 1/2 cup Rutabaga, fresh, cubes 2.5
2 1/2 cup fresh sliced parsnip 1.5
1 1/2 cup sliced carrots 1.0
1 lb potatoes, fresh, medium 1.0
1 pinch fresh thyme

Directions

Preheat oven to 300 degrees F.
Pour oil in a large pot and heat over medium high heat. Brown beef in pot 8 minutes. Take beef out of pot.
Spray pot with cooking spray and saute onion 5 minutes.
Pour in broth, releasing any browned bits from the bottom of the pot.
Lower heat to medium and mix in mustard, salt, thyme, pepper, sage, and bay leaves. Add beef back into pan and simmer.
Place lid on pot and bake in oven for 1 1/2 hours.
Add in rutabaga, parsnip, and carrot and continue baking, uncovered for 1 hour.
Add in potato and bake 30 more minutes with lid or until vegetables are tender.
Remove bay leaves and garnish with thyme when ready to serve.