Sunday Pot Roast
serves: 8 - 10
1 beef chuck roast (about 2 1/2 lbs.)
salt and pepper
3 med. baking potatoes (about 1 lbs) scrubbed but not peeled
2 large carrots
1 large parsnip
2 large celery stalks
1 med. onion, sliced
2 bay leaves
1 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 cup beef broth
Trim & discard any excess fat from beef. Cut beef into serving sized pieces and season with salt and pepper, to taste.
Cut potatoes into quarters. Cut carrots and parsnip diagonally into 3/4" slices. Slice celery into 1 1/2" to 2" pieces.
Place potatoes, carrots, parsnips, onion slices and bay leaves in slow cooker or crock pot. Sprinkle with seasonings. Arrange beef over vegetables and pour broth over all.
Cover slow cooker and allow to cook on LOW about 8 /12 to 9 hours, oruntil beef is fork tender.
Remove beef to large serving platter. Arrange vegetables around beef, discarding bay leaves. Serve pot roast with juices from cooker or with gravy, if desired.
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