Yankee Pot Roast with Winter 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.

Yield: 8 servings (serving size: about 4 ounces beef and 1 cup vegetables)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 410
  • Calories from fat: 0.0%
  • Fat: 14.3g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 0.9g
  • Protein: 38.6g
  • Carbohydrate: 31.2g
  • Fiber: 6.5g
  • Cholesterol: 99mg
  • Iron: 3.7mg
  • Sodium: 490mg
  • Calcium: 112mg

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)

Preparation

  1. 1. Place first 4 ingredients in a 5-quart electric slow cooker; toss gently.
  2. 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. 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
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