Crockpot Yankee Pot Roast With Strawberry Pretzel Salad

<h1>Crockpot Yankee Pot Roast With Strawberry Pretzel Salad</h1>Author: <a title="Linda Wilson" href="http://www.articlesbase.com/authors/linda-wilson/43684.htm">Linda Wilson</a> Today's busy families require all the help they can get to have sit-down family meals.  Here is a menu to help you out.  This meal starts with an easy crockpot Yankee pot roast.  Add Strawberry-Pretzel salad which serves as both a salad and dessert.  And the best part is that it can be made ahead and kept in the refrigerator until serving time.  This is a simple meal but is much better for your family than fast food.
YANKEE POT ROAST
2 1/2 - 3 lbs beef chuck roast
1 lb med baking potatoes, scrubbed, quartered
2 large carrots, cut into inch-size pieces
1 medium onion, quarted
2 bay leaves
1 tsp dried rosemary
1/2 tsp dried thyme
1/2 cup reduced-sodium beef broth
Trim excess fat from beef and discard.  Cut into serving size pieces; sprinkle with salt and pepper.  Combine vegetables and spices in slow cooker.  Place beef pieces over vegetables.  Pour the broth over beef.  Cover and cook on low 8 to 9 hours or until beef is fork tender.  Discard bay leaves before serving.
Note:  1 large parsnip, cut into bite size pieces may be added for more flavor.
Serves six.  Per serving with parsnip: 494 calories, 48 g protein, 35 g carbs
STRAWBERRY-PRETZEL SALAD
2 cups  coarsely ground unsalted pretzels
1/4 cup Splenda Brown Sugar Blend
1/2 cup melted butter
8 oz cream cheese
3/4 cup Splenda
1 small tub sugar-free whipped topping
2 small boxes sugar-free strawberry gelatin
2 cups hot water
2 pkgs (10-oz each) sugar-free frozen strawberries
Preheat oven to 350 degrees. 
Mix pretzels, brown sugar blend, and butter; press into the bottom of a 9 x 13-inch pan.  Bake 8 minutes.  Allow crust to cool. 
Blend cream cheese with Splenda; beat.  Fold whipped topping into cream cheese mixture; spread over crust.  Dissolve gelatin in hot water; add frozen berries.  When gelatin begins to thicken, pour over the cream cheese mixture.  Refrigerate until serving time.
Note:  Graham crackers may be substituted for the pretzels.About the Author: For more of Linda's diabetic recipes and information, visit her website at <a target="_blank" href="http://diabeticenjoyingfood.squarespace.com">http://diabeticenjoyingfood.squarespace.com</a> She shares her vintage recipe collection at grandmasvintagerecipes.blogspot.comArticle Source: <a href="http://www.articlesbase.com/">ArticlesBase.com</a> - <a href="http://www.articlesbase.com/recipes-articles/crockpot-yankee-pot-roast-with-strawberry-pretzel-salad-570749.html" title="Crockpot Yankee Pot Roast With Strawberry Pretzel Salad">Crockpot Yankee Pot Roast With Strawberry Pretzel Salad</a>

Today's busy families require all the help they can get to have sit-down family meals. Here is a menu to help you out. This meal starts with an easy crockpot Yankee pot roast. Add Strawberry-Pretzel salad which serves as both a salad and dessert. And the best part is that it can be made ahead and kept in the refrigerator until serving time. This is a simple meal but is much better for your family than fast food.

YANKEE POT ROAST

2 1/2 - 3 lbs beef chuck roast

1 lb med baking potatoes, scrubbed, quartered

2 large carrots, cut into inch-size pieces

1 medium onion, quarted

2 bay leaves

1 tsp dried rosemary

1/2 tsp dried thyme

1/2 cup reduced-sodium beef broth

Trim excess fat from beef and discard. Cut into serving size pieces; sprinkle with salt and pepper. Combine vegetables and spices in slow cooker. Place beef pieces over vegetables. Pour the broth over beef. Cover and cook on low 8 to 9 hours or until beef is fork tender. Discard bay leaves before serving.

Note: 1 large parsnip, cut into bite size pieces may be added for more flavor.

Serves six. Per serving with parsnip: 494 calories, 48 g protein, 35 g carbs

STRAWBERRY-PRETZEL SALAD

2 cups coarsely ground unsalted pretzels

1/4 cup Splenda Brown Sugar Blend

1/2 cup melted butter

8 oz cream cheese

3/4 cup Splenda

1 small tub sugar-free whipped topping

2 small boxes sugar-free strawberry gelatin

2 cups hot water

2 pkgs (10-oz each) sugar-free frozen strawberries

Preheat oven to 350 degrees.

Mix pretzels, brown sugar blend, and butter; press into the bottom of a 9 x 13-inch pan. Bake 8 minutes. Allow crust to cool.

Blend cream cheese with Splenda; beat. Fold whipped topping into cream cheese mixture; spread over crust. Dissolve gelatin in hot water; add frozen berries. When gelatin begins to thicken, pour over the cream cheese mixture. Refrigerate until serving time.

Note: Graham crackers may be substituted for the pretzels.

For more of Linda's diabetic recipes and information, visit her website at http://diabeticenjoyingfood.squarespace.com She shares her vintage recipe collection at grandmasvintagerecipes.blogspot.com

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Article Tags: Crockpot Recipes, Pot Roast Recipe, Slowcooker Recipes, Economical Meal, Strawberry Salad, Pretzel Recipe, Diabetic Salad Recipe

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