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Sunday Pot Roast Recipe

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This recipe for Sunday Pot Roast, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Hitt
Added: Friday, September 7, 2007


1 been chuck pot roast (about 2 1/2 lbs.)
salt and pepper to taste
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

Trim any excess fat from beef and discard. Cut beef into serving size pieces; season with salt and pepper to taste. Scrub potatoes and cut into quarters. Cut carrots and parsnip diagonally into 3/4 inch slices. Slice celery into 1 1/2 to 2 inch pieces. Place potato, carrot, parship, celery, onion and bay leaves into slow cooker. Sprinkle rosemary and thyme over vegetables. Arrange beef over vegetables in slow cooker. Pour broth over beef. Cover slow cooker and cook on LOW about 8 1/2 to 9 hours or until beef is fork tender. 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.




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