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Yankee Pot Roast and Vegetables Recipe

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This recipe for Yankee Pot Roast and Vegetables is from Detroit 2015 Youth Gathering, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ lb beef chuck pot roast 2 large carrots, cut into 3/4'” slices
2 ribs celery, cut into ¾” slices 1 medium onion, sliced
2 bay leaves 1 tsp dried rosemary leaves
½ tsp dried thyme leaves ½ cup reduced-sodium beef broth
3 medium baking potatoes (about one lb), unpeeled and cut into quarters
Directions:
Directions:
Trim excess fat from meat. Cut into serving pieces; sprinkle with salt and pepper. Combine vegetables, bay leaves, rosemary and thyme in crock pot. Place beef over vegetables. Pour broth over beef. Cover and cook on low 8 ½ to 9 hours or until beef is fork-tender. Remove beef to serving platter and arrange vegetables around beef. Remove and discard bay leaves. 6 servings

 

 

 

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