Sunday Pot Roast

By mrspolanco77

Ingredients

• 1 beef chuck pot roast (2 1/2 lbs)
• s/p
• 3 medium baking potatoes
• 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

Details

Servings 8

Preparation

Step 1

1. Trim excess fat from beef. Cut into serving sized pieces and season with s/p.

2. Scrub potatoes and cut into quarters. Cut carrots and parsnip diagonally into 3/4" slices. Cut celery into 2 inch pieces.

3. Place potatoes, carrots, parsnip, celery, onion, bay leaves in slow cooker. Sprinkle with rosemary and thyme.

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

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

6. Remove beef to large serving platter and arrange vegetables on platter. Remove and discard bay leaves. Serve pot roast with juices form slow cooker or with gravy, if desired.


Grandmas secret gravy:
Ladle juices from slow cooker into a 2 cup measuring cup; place in saucepan and heat to a boil. For each cup of juice, mix 1/4 cup cold water and 2 T flour until smooth. Add to the boiling juices, stirring constantly, cook 1 minute or until thickened.