Mom's Yankee Pot Roast for My Boy

My baby boy is so sweet. Last week, he told me he wants me to make a pot roast... for his birthday.  Not any old pot roast, mom's pot roast. Now, that makes my heart sing a song. He even described it... it's the one I used to make when he was a kid with potatoes and carrots.  I do still make it, mainly because it's so easy to make, especially since... I think I might have mentioned that my boy got me a slow cooker last Christmas, and that makes it double easy. Hello joy!

Here's how to make the Yankee Pot Roast with mom's secret ingredient.

Ingredients:
1 boneless beef chuck roast (4 to 5 pounds)
1 tablespoon extra virgin olive oil
2 large onions, coarsely chopped
2 cups sliced carrots
2 celery ribs, sliced
2 cans (14-1/2 ounces each) Italian stewed tomatoes*
1-3/4 cups beef broth
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 medium potatoes, peeled and cut into eighths

Directions:
In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and keep warm. In the same pan, add the onions, carrots, celery, tomatoes, broth, salt, thyme and pepper. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours.

Add potatoes.
Cover; cook 40 minutes longer or until meat and vegetables are tender.

Yield: 12-14 servings.
It makes a delicious dinner for two. I put a nice bit of meat and the remaining vegetables in the freezer for a heat-and-eat dinner in a week or two.  Some goes in the freezer for sandwiches. My honey slices the rest and it goes in the refrigerator for cold sliced beef sandwiches. Yum!

* The secret ingredient must be Hunts

Nutritional Information:
Nutritional Facts 1 serving (1 each) equals 287 calories, 13 g fat (5 g saturated fat), 84 mg cholesterol, 332 mg sodium, 14 g carbohydrate, 2 g fiber, 27 g protein.

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