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Slow Cooker Yankee Pot Roast Recipe

2021-05-07
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 6:10 h
  • Ready In: 6:20 h

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Nutritional Info

This information is per serving.

  • 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
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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 a 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.

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