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Yankee Pot Roast and Vegetables
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 8 hours
Difficulty: Easy

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
, 1 Vegetables , 3 1/2 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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2 1/2 lb  beef chuck pot roast
1 pinch  salt and pepper
3 each  medium potatoes
2 each  fresh carrots
2 each  medium celery stalks
1 each  medium onions
1 cup  fresh sliced parsnip
2 each  bay leaves
1 tsp  dried rosemary
0 1/2 tsp  ground thyme
0 1/2 cup  low sodium beef broth, canned
  1. Trim excess fat meat and discard. Cut meat into bite sized pieces. Sprinkle salt and pepper over meat.
  2. In slow cooker combine carrots, celery, onions, parsnips, bay leaves, rosemary, and thyme. Place beef on top of vegetables and pour broth over beef.
  3. Cover and cook for about 8-1/2 to 9 hours on low heat setting.
  4. Remove bay leaf. Transfer beef and vegetables to serving platter.

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