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Sunday Pot Roast Recipe

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

Lori Nutter Brandel
Added: Tuesday, June 24, 2008


1 beef chuck pot roast (about 2 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
tsp. dried thyme
c. beef broth

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 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 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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