Crock Pot Sunday Pot Roast

By pcander

Ingredients

• 1 beef chuck pot roast (about 2 1/2 pounds)
• 3 medium baking potatoes unpeeled
• 2 large carrots
• 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

Preparation

Step 1

Trim any excess fat from beef. Cut beef into serving-size pieces; season with salt and pepper to taste. Scrub potatoes. Cut into quarters. Cut carrots diagonally into ¾ inch slices. Slice celery into 1 1/2 to 2 inch pieces. Place potato, carrot, celery, onion and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables. Arrange beef over veggies in slow cooker. Pour broth over beef.
Cover and cook on Low about 8 ½ house or until beef is fork-tender. Remove beef and put on serving platter arranging veggies around it. Discard bay leaves. Serve with juices from slow cooker or with gravy.