Yankee Pot Roast and Vegetables

By weavincanuck

Ingredients

• 1 beef chuck pot roast (21/2 pounds)
• 3 med. baking potatoes unpeeled and cut into quarters (about 1 pound)
• 2 lg. carrots, cut into 3/4-inch slices
• 2 ribs celery, cut into 3/4-inch slices
• 1 med. onion, sliced
• 2 bay leaves
• 1 tsp. dried rosemary leaves
• 1/2 tsp. dried thyme leaves
• 1/2 c. reduced-sodium beef broth

Preparation

Step 1

Trim excess fat from meat and discard. Cut into serving pieces; sprinkle with salt and pepper. Combine vegetables, bay leaves, rosemary and thyme in Crockery Pot. Place beef over vegetables in Crockery Pot. Pour broth over beef. Cover and cook on low 81/2 to 9 hours or until beef is fork-tender. Remove beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves.