SUNDAY POT ROAST

By Jaxson

Ingredients

• 1 BEEF CHUCK POT ROAST
• SALT AND PEPPER
• 3 MEDIUM POTATOES (UNPEELED)
• 2 LARGE CARROTS
• 1 LARGE PARSNIP
• 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 EXCESS FAT FROM BEEF. CUT BEEF INTO SERVING SIZE PIECES; SEASON WITH SALT AND PEPPER TO TASTE. SCRUB POTATOES, CUT 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 A SLOW COOKER. SPRINKLE ROSEMARY AND THYME OVER VEGETABLES. ARRANGE BEEF OVER VEGETABLES IN THE SLOW COOKER. POUR BROTH OVER BEEF COVER AND COOK ROAST ON LOW ABOUT 8 1/2 TO 9 HOURS. REMOVE BEEF TO LARGE SERVING PLATTER. ARRANGE VEGETABLES AROUND MEAT. REMOVE AND DISCARD BAY LEAVES.