Ingredients
- 1 beef chuck pot roast (about 21/2 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 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 c beef broth
Preparation
Step 1
1 Trim any excess fat from beef. Discard fat. Cut beef into serving-size pieces; season with salt and black pepper to taste.
2 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.
3 Place potato, carrot, parsnip, celery, onion and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables.
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. Arrange vegetables around beef on platter. Remove and discard bay leaves. Serve pot roast with juices from slow cooker or with gravy, if desired.
7 GRAVY: Ladle the juices from the slow cooker into a 2-cup measuring cup; place in a small saucepan and heat to a boil. For each cup of juice , mix 1/4 cup of cold water and 2 tblsp flour until smooth. Add to the boiling juices, stirring constantly; cook 1 minute or until thickened.