My Mom's Sunday Pot Roast |
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Prep Time: 10 Minutes Cook Time: 470 Minutes |
Ready In: 480 Minutes Servings: 10 |
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Sunday dinners at my MOM house was different food every Sunday Ingredients:
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 |
Directions:
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.
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