Sunday Pot Roast
Source of Recipe
unknown
List of Ingredients
1 beef chuck pot roast (about 2 1/2 pounds)
Salt and black pepper
3 medium baking potatoes (about 1 pound), unpeeled
2 large carrots
1 large parsnip
2 large celery stalks
1 medium onion, sliced
2 bay leaves
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 cup beef broth
Recipe
Serves 8 to 10
1. Trim any excess fat from beef. Discard fat. Cut beef into serving-size pieces; season with salt
and black pepper to taste.
2. Scrub potatoes. Cut scrubbed potatoes into quarters. Cut carrots and parsnip diagonally into
3/4-inch slices. Slice celery into 1 1/2- to 2-inch pieces.
3. Place potato, carrot, parsnip, celery, onion and bay leaves in slow cooker. Sprinkle rosemary
and thyme over vegetables. Arrange beef over vegetables; pour broth over beef. Cover slow cooker
and cook pot roast on LOW 8 1/2 to 9 hours, or until beef is fork-tender.
4. Remove beef to large serving platter. Arrange vegetables around beef. Remove and discard bay
leaves. Serve pot roast with juices from slow cooker.
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