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Crockpot Recipe - YANKEE POT ROAST AND VEGETABLES

Ingredients:
1 beef chuck pot roast (2 1/2 pounds)
3 med. baking potatoes unpeeled and cut into quarters (about 1 pound)
2 lg. carrots, cut into 3/4-inch slices
2 ribs celery, cut into 3/4-inch slices
1 med. onion, sliced
2 bay leaves
1 tsp. dried rosemary leaves
1/2 tsp. dried thyme leaves
1/2 c. reduced-sodium beef broth

Directions:
Trim excess fat from meat and discard. Cut into serving pieces; sprinkle with salt and pepper. Combine vegetables, bay leaves, rosemary and thyme in crock pot. Place beef over vegetables in crock pot. 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. 6 servings

Diet Recipe - YANKEE POT ROAST AND VEGETABLES

General Food Recipe Tip:

Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance.