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    You are in: Home / Recipes / Crock Pot Yankee Pot Roast and Vegetables Recipe
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    Crock Pot Yankee Pot Roast and Vegetables

    Crock Pot Yankee Pot Roast and Vegetables. Photo by Chef #1800230668

    1/1 Photo of Crock Pot Yankee Pot Roast and Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 40 mins

    10 mins

    8 hrs 30 mins

    littleturtle's Note:

    Crock pot pot roast.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season roast with salt and pepper.
    2. 2
      Combine vegetables and seasonings in crock pot.
    3. 3
      Place beef over vegetables, and pour broth over beef.
    4. 4
      Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
    5. 5
      Remove beef to serving platter, and arrange vegetables around beef.
    6. 6
      Remove and discard bay leaves.
    7. 7
      To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
    8. 8
      Skim off and discard fat.
    9. 9
      Measure remaining juices and heat to a boil in small saucepan.
    10. 10
      For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
    11. 11
      Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).

    Ratings & Reviews:

    • on November 12, 2013

      35

      The pot roast was pretty good, but not very flavorful. I would suggest leaving it in the crockpot for no more than 6 hours. I had it cooking 8.5 hours, and the meat was slightly charred. The pot roast also had an extremely onion-y flavor. I would probably use a quarter of the onions called for. I would also suggest adding the entire can of beef broth.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2007

      55

      This is a delicious recipe for pot roast. I prepared it as written with only 2 exception; I used baby carrots instead of large carrots as that's what I had on hand, and I did not use a parsnip, I simply added extra baby carrots to fill the void. It took me longer than 10 minutes to prepare because I spent extra time trimming excess fat from my chuck roast. I will definately prepare this again; the family really enjoyed it and will go into my rotation file. As a side note, I served with a horseradish sauce and it was just the perfect touch. Kids don't appreciate such a flavor; they'll enjoy it later in life and wonder what they've missed out on. In the meantime, they'll continue to dip in ketchup, LOL! Thanks so much littleturtle for sharing this awesome recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2006

      45

      This turned out very good, and quite tender. My husband loved it. I left out the parsnip, used red potatoes, and added an entire can of beef broth. Otherwise, left the recipe as is. I also used the drippings to make a mushroom gravy with sliced baby bellas to go on top of the roast. Very good.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Crock Pot Yankee Pot Roast and Vegetables

    Serving Size: 1 (143 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 96.7
     
    Calories from Fat 2
    69%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 126.2 mg
    5%
    Total Carbohydrate 21.9 g
    7%
    Dietary Fiber 3.0 g
    12%
    Sugars 3.3 g
    13%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    lean beef chuck roast

    parsnips

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