Fayla's Fabulous Food Calendar

Yankee Pot Roast & Vegetables

1 beef chuck pot roast (about 2 ½ pounds)
6 unpeeled medium baking potatoes, cut into quarters (will use 3 of these on the 22nd to make mashed potatoes)
2 large carrots cut into ¾ inch slices
2 stalks celery, cut into ¾ inch slices
1 medium onion, sliced
1 large parsnip, cut into ¾ inch slices
2 bay leaves
1 tsp. dried rosemary
½ tsp. dried thyme
½ cup beef broth or stock (whatever is on sale)

Trim excess fat from beef & discard. Cut beef into serving size pieces, sprinkle with salt & pepper.

Combine potatoes, carrots, celery, onion, parsnip, bay leaves, rosemary & thyme in Crock Pot. Place beef on top of the vegetables. Pour broth over the beef. Cover; cook on LOW 7-9 hours or until the beef is fork tender. (Save 3 potatoes to use to make mashed potatoes on the 22nd.)
Transfer beef to serving platter. Arrange vegetables around beef. Remove & discard bay leaves before serving.

To make gravy: Ladle cooking liquid into a 2 cup measure; let stand 5 minutes. Skim off fat & discard. Measure remaining liquid & heat to boil in a small saucepan. For each cup of cooking liquid, mix 2 TBLS flour with ¼ cup cold water until smooth. Stir flour mixture into boiling cooking liquid, stirring constantly 1 minute or until thickened.

After you eat your meal, any potatoes you have left can also be used for the 22nd…never enough mashed potatoes at our house!!