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Sunday Pot Roast Recipe

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This recipe for Sunday Pot Roast is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 beef chuck pot roast (about 2 1/2 lbs)
salt and black pepper
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 cup beef broth
Directions:
Directions:
Trim any excess fat from beef. Discard fat. Cut beef into serving-size pieces; season with salt and black 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 potato, carrot, parsnip, celery, onion and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables.

Arrange beef over vegetables in slow cooker. Pour broth over beef.

Cover slow cooker and cook pot roast 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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