"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for SUNDAY POT ROAST, by , is from Bennett's & Beyond: A Family 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!

Maribeth Bennett


1 beef chuck pot roast (about 2 1/2 lbs)
salt and black pepper
3 medium baking potatoes, unpeeled
1 large parsnip
2 large celery stalks
2 large carrots
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. Discard fat. Cut beef into serving size pieces; season with salt and 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, carrots, 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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