Yankee Pot Roast And Vegetables

Recipe Ingredients

1		Beef chuck pot roast - (2 1/2 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Baking potatoes - (abt 1 lb) - unpeeled, and (medium)
		Cut into quarters
2		Carrots - cut 3/4" slices (large)
2		Celery ribs - cut 3/4" slices
1		Onion - sliced (medium)
1		Parsnip - cut 3/4" slices (large)
2		Bay leaves
1 teaspoon	5ml	Dried rosemary
1/2 teaspoon	2.5ml	Dried thyme leaves
1/2 cup	118ml	Reduced-sodium beef broth

Recipe Instructions

Slow Cooker Directions: Trim excess Fat from meat and discard. Cut meat into serving pieces; sprinkle with salt and pepper.

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

Remove 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.

This recipe yields 10 to 12 servings.

Exchanges Per Serving: 1 Starch, 3 Meat, 1 Fat.

Nutrition Facts: Calories 270; Calories from Fat 33%; Total Fat 10g; Saturated Fat 4g; Protein 28g; Carbohydrates 15g; Cholesterol 75mg; Sodium 99mg; Dietary Fiber 3g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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