My Mom's Sunday Pot Roast

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 10
• 2 large carrots
• 2 stalks celery
• 3 medium baking potatoes, unpeeled (about 1 pound)
• 1 large parsnip
• 1 medium onion, sliced
• 2 bay leaves
• salt, to taste
• black pepper, to taste
• 2 1/2 lbs beef chuck roast (about)
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 cup beef broth

Recipe

• 1 trim any excess fat from beef.
• 2 discard fat.
• 3 cut beef into serving-size pieces;season with salt and black pepper to taste.
• 4 scrub potatoes.
• 5 cut scrubbed potatoes into quarters.
• 6 cut carrots and parsnip diagonally into 3/4 inch slices.
• 7 slice celery into 1 and 1/2 to 2 inch pieces.
• 8 place potato,carrot, parsnip,celery, onion and bay leaves in slow cooker.
• 9 sprinkle rosemary and thyme over vegetables.
• 10 arrange beef over vegetables in slow cooker.
• 11 pour broth over beef.
• 12 cover slow cooker and cook pot roast on low about 8 and 1/2 to 9 hours or until beef is fork-tender.
• 13 remove beef to large serving platter.
• 14 arrange vegetables around beef on the platter.
• 15 remove and discard bay leaves.
• 16 serve pot roast with juices from slow cooker or with gravy, if desired.