Yankee Pot Roast
Yield
6 servingsPrep
15 minCook
4 hrsReady
4 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck roast
lean |
|
| 3 | each |
bay leaves
|
*
|
| 5 | each |
carrots
|
|
| 2 | medium |
onions
|
|
| 4 | medium |
potatoes
|
|
| 2 | cups |
water
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck roast
lean |
|
| 3 | each |
bay leaves
|
*
|
| 5 | each |
carrots
|
|
| 2 | medium |
onions
|
|
| 4 | medium |
potatoes
|
|
| 473 | ml |
water
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Brown beef in hot skillet on both sides.
Turn burner down and add water and bay leaves.
Salt and pepper to taste.
Cover and simmer slowly for 3 to 4 hours or until beef is fork tender.
Peel vegetables and cut potato in half.
Add to pan, cover and simmer another 30 minutes or until carrots are tender.
Thicken pan juices for gravy.
