Saturday, January 26, 2008

Yankee Pot Roast & Vegetables

Yankee Pot Roast

This is a very simple roast made in the crock pot Trim off excess fat. Cut into serving pieces and salt and pepper, Combine vegetables , bay leaves rosemary and thyme in the cooker. Place beef over vegetables. Pour broth over. Cover and cook on low for 8 1/2 to 9 hours. Remove beef and vegetables to serving platter

1 beef chuck pot roast
3 medium baking potatoes
2 large carrots, peeled and cut into 3/4 inch slices
2 ribs celery, cut into 3/4 inch slices
1 medium onion, sliced
1 large parsnip, cut into 3/.4 inch slices (optional)
2 bay leaves
1/2 teaspoon thyme leaves
1/2 cup reduce-sodium beef broth

To make gravy pour juices int a 2 cup measure, let stand 5 minutes and skim fat. Pour into sauce pan, For each cup juice, mix in 1 tablespoon cornstarch in 1/4 cup cold water, stir into boiling juices, Stir until thicken.

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