Pot Roast
Source of Recipe
mom's recipe
Recipe Introduction
pot roast and the fixin's
List of Ingredients
beef chuck pot roast about 2 to 2 1/2 lbs
3 med baking potatos, unpeeled, about 1 lb.
2 large carrots
1 large parsnip
2 large celery stalks
1 medium onion sliced
2 bay leaves
1 tsp dried rosemary
1/2 tsp dried thyme
1/2 cup beef broth
salt and pepper for seasoning
Recipe
Trim and discard excess fat from meat. Cut beef into serving sized chunks and season with salt and pepper.
Scrub potatos and cut into quarters. Cut carrots and parnsip diagonally into 3/4 in pieces. Slice celery into 1 1/2 to 2 in pieces.
Place potatos, carrots, parsnips, celery, onions and bay leaves in crock pot. Sprinkle rosemary and thyme over them.
Place the meat over the veggies and then pour broth over the meat.
Cook on Low for about 8 hours or until meat is tender.
Remove the meat to a serving platter and arrange the veggies round it. Remove the bay leaves. Serve with gravy if desired.
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