Cook8 hrs 30 mins
Crock pot pot roast.
Make and share this Crock Pot Yankee Pot Roast and Vegetables recipe from Food.com.
- 2 1⁄2 lbs lean beef chuck roast, trimmed of fat & cut into serving-size pieces
- 3 medium baking potatoes, unpeeled & cut into quarters (about 1 pound)
- 2 large carrots, cut into 3/4-inch slices
- 2 celery ribs, cut into 3/4-inch slices
- 1 onion, sliced
- 1 large parsnip, cut into 3/4-inch slices
- 2 bay leaves
- 1 teaspoon dried rosemary
- 1⁄2 teaspoon dried thyme leaves
- 1⁄2 cup beef broth
- Season roast with salt and pepper.
- Combine vegetables and seasonings in crock pot.
- Place beef over vegetables, and pour broth over beef.
- Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
- Remove beef to serving platter, and arrange vegetables around beef.
- Remove and discard bay leaves.
- To make gravy, ladle the juices into a 2 cup measuring cup; 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 until thickened (about 1 minute).
This pot roast was great. I used a little extra broth and italian seasoning because were out of rosemary. Thumbs up from us and our four guests!
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.
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.