Yankee pot roast and vegetables

By melissawelch

Ingredients

• 1 beef chuck pot roast (2 1/2 lbs)
• salt and pepper
• 3 unpeeled medium baking potatoes, cut into quarters
• 2 large carrots, cut into 3/4 inch slices
• 2 stalks celery, cut into 3/4 inch slices
• 1 medium onion, sliced
• 1 large parsnip, cut into 3/4 inch slices
• 2 bay leaves
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/2 cup beef broth

Preparation

Step 1

1 Trim excess fat from beef and cut beef into bite-size pieces. Sprinkle with salt and pepper.

2. Combine remaining ingredients in crockpot. Top with beef. Pour broth over beef. Cook on low for 8-9 hours.

3. Remove bay leaves prior to serving.