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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Sunday Pot Roast Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 beef chuck pot roast (about 2 ½ lbs.)
Salt and pepper
3 med. baking potatoes, unpeeled
2 lg. carrots
1 lg. parsnip
2 lg. celery stalks
1 med. onion, sliced
2 bay leaves
1 tsp. dried rosemary
½ tsp. dried thyme
½ c. beef broth
Directions:
Directions:
Trim any excess fat from beef. Cut beef into cubes, season with salt and pepper to taste. Scrub potatoes and cut into quarters. Cut carrots and parsnip into ¾” slices. Slice celery.

Place potatoes, carrots, parsnip, celery and bay leaves in a slow cooker. Sprinkle with rosemary and thyme. Put beef pieces on top and pour broth over top of everything. Cook on low 8-8 ½ hours until beef is fork-tender.

Remove beef and place on large serving platter. Arrange vegetables around beef. Discard bay leaves. May make gravy with leftover juices.

 

 

 

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