ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Yankee Pot Roast with Winter Vegetables

Yield 8 servings (serving size: about 4 ounces beef and 1 cup vegetables)
If you have a picky eater, try serving this with a slotted spoon to eliminate the liquid; then make sure to separate the meat from vegetables on the plate.

Ingredients

  • 2 1/2 cups (1 1/2-inch) cubed peeled rutabaga (about 1 pound)
  • 2 1/2 cups (1 1/2-inch) cubed peeled parsnip (about 1 pound)
  • 2 cups (1 1/2-inch) cubed peeled baking potato (about 1 pound)
  • 1 1/2 cups (1 1/2-inch-thick) slices carrot (about 8 ounces)
  • 1 teaspoon canola oil
  • 1 (3-pound) sirloin tip roast, trimmed
  • Cooking spray
  • 1 cup chopped onion
  • 2 cups fat-free, lower-sodium beef broth
  • 1 tablespoon whole-grain Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried sage
  • 2 bay leaves
  • Fresh thyme sprigs (optional)

Nutrition Information

  • calories 410
  • caloriesfromfat 0.0 %
  • fat 14.3 g
  • satfat 4.9 g
  • monofat 7 g
  • polyfat 0.9 g
  • protein 38.6 g
  • carbohydrate 31.2 g
  • fiber 6.5 g
  • cholesterol 99 mg
  • iron 3.7 mg
  • sodium 490 mg
  • calcium 112 mg

How to Make It

  1. Place first 4 ingredients in a 5-quart electric slow cooker; toss gently.

  2. Heat oil in a large skillet over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Place beef over vegetables in slow cooker. Coat skillet with cooking spray. Add onion to pan; sauté 5 minutes or until onion begins to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; stir in mustard and next 5 ingredients. Pour broth mixture over beef and vegetables.

  3. Cover and cook on LOW 8 hours or until beef and vegetables are very tender. Discard bay leaves. Garnish with thyme sprigs, if desired.

  4.  

  5. Young Chefs can:

  6. Measure rutabaga, parsnip, carrot, and potato

  7. Place rutabaga, parsnip, carrot, and potato in slow cooker

  8.  

  9. Older Chefs can:

  10. Measure mustard, thyme, and sage

  11. Help pour broth mixture into slow cooker