Sunday Pot Roast

By á-1839

Ingredients

• 1 beef chuck pot roast (about 2 1/2 lbs)
• Salt and black pepper
• 3 medium baking potatoes (about 1 lb, 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

Details

Servings 8
Preparation time 10mins
Cooking time 18mins

Preparation

Step 1

Trim any excess fat from beef. Discard fat. Cut beef into serving size pieces, season with salt and black pepper to taste.

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.

Place potato, carrot, parsnip, celery, onion, and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables

Arrange beef over vegetables in slow cooker. Pour broth over beef.

Cover slow cooker and cook pot roast on LOW about 8 1/2 to 9 hours or until beef is fork tender.

Remove beef to large serving platter. Arrange vegetable around beef on platter. Remove and discard bay leaves. Serve pot roast with juices from slow cooker or with gravy, if desired.

For gravy: ladle the juices from the slow cooker into a 2 cup measuring cup or juice, mix 1/2 cup cold water and 2 tblspns flour until smooth. Add to the boiling juices, stirring constantly, cook 1 minute or until thickened.