Yankee Pot Roast With Winter Vegetables Recipe

Name: Yankee Pot Roast With Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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; saute 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
Young Chefs can:
5
Measure rutabaga, parsnip, carrot, and potato
6
Place rutabaga, parsnip, carrot, and potato in slow cooker
7
Older Chefs can:
8
Measure mustard, thyme, and sage
9
Help pour broth mixture into slow cooker

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Yankee Pot Roast With Winter Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yankee Pot Roast With Winter Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions