Slow Cooker Yankee Pot Roast Recipe
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 6:10 h
- Ready In: 6:20 h
Average Member Rating
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Nutritional Info
This information is per serving.
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Calories
290 -
Carbohydrates
37 g -
Cholesterol
40 mg -
Fat
8 g -
Fiber
3 g -
Protein
18 g -
Saturated Fat
3 g -
Serving Size
1 -
Sodium
760 mg -
Sugar
2 g -
Trans Fat
4 g -
Unsaturated Fat
0 g -
Potassium
346 mg
Slow cooker Yankee pot roast recipe. The slow cooker is the perfect way to cook a pot roast. The meat gets tender and falls apart, and the sauce is delicious.
What is a Yankee Pot Roast Recipe?
Yankee pot roast is a dish that is made in the slow cooker. It is a simple and easy dish that can be cooked overnight.
It is one of the most popular dishes in America. It consists of beef, carrots, celery, onion, garlic, and herbs such as thyme and parsley. The ingredients are all cooked in a crockpot for 8 hours on low heat with some water or stock to make it tender.
What You’ll Need for a Perfect Slow Cooker Yankee Pot Roast Recipe at Home
This recipe is a family favorite. It’s perfect for the cold winter nights and is a great way to get your family to eat healthier.
To make this recipe, you will need:
– 6 pounds of beef pot roast, cut into 1-inch cubes
-1 yellow onion, chopped
– 4 cloves of garlic, minced
– 1 cup beef broth
– 1/2 cup dry red wine
– 1 tablespoon unsalted butter
– 2 portobello mushrooms, finely chopped
-salt and black pepper
How Can I Store It?
Absolutely! The best way to store pot roast is in a vacuum-sealed bag. This will keep the roast moist and safe from freezer burn.
Slow Cooker Yankee Pot Roast Recipe
You may also like Slow Cooker Baked Stuffed Potatoes or Slow Cooker Lemon-Garlic Chicken
Ingredients
- 6 pounds (3 kg) beef pot roast
- 1 yellow onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 cup (250 ml) beef broth
- 1/2 cup (125 ml) dry red wine
- salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter, softened
- 2 large portobello mushrooms, washed and finely chopped
Method
Step 1
In a 6-quart (6 l) low cooker, combine chopped yellow onion and minced garlic. Stir well, then place the meat on top of the mixture.
Step 2
Pour beef broth and dry red wine over, then season with salt and black pepper. Top with softened unsalted butter.
Step 3
Cover the pot and cook on a low-heat setting for 6-8 hours or until beef and vegetables are tender.
Step 4
Turn off the slow cooker and open the lid. Using tongs, remove cooked beef from the pot and transfer it to a cutting board. Using two forks, shred the meat and return it to the slow cooker. Stir well.
Step 5
Remove cooked beef and vegetables from the cooker and transfer them to serving plates. Pour cooking liquid over. Serve with mashed potatoes and vegetables.
