Sunday Pot Roast
1 beef chuck pot roast
salt and pepper
3 medium baking 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 teaspoon dried thyme
1/2 cup beef broth
Trim excess fat from beef and throw away. Cut beef into serving size pieces; season with salt and pepper to taste.
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.
Place potatoe, carrot, parsnip, celery, onion, and bay leaves in slow cooker. Sprinkle rosemary and thyme over veggies.
Arrange beef over veggies in slow cooker, pour broth over beef. Cook on low for about 8.5-9 hours or until beef is tender.
Pairs Well With
I usually prepare this the night before and stick it in the crock pot before leaving for school