Crockpot Yankee Pot Roast With Strawberry Pretzel Salad

Crockpot Yankee Pot Roast With Strawberry Pretzel Salad




Author: Linda Wilson

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.



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, quartered

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



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.

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About the Author

For more of Linda’s diabetic recipes and information, visit her website at She shares her vintage recipe collection at