Sunday Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 beef chuck pot roast ( about 2 1/2 lbs)
3 medium baking potatoes (about 1 lb unpeeled)
1/2 cup beef broth
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
salt
black pepper
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Directions: |
Directions:Trim any excess fat from beef and discard. Cut beef into serving-size pieces; season with slat and black pepper to taste.
Scrub potatoes. 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, parsnip,celery 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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Personal
Notes: |
Personal
Notes: Grandma's Secret for Gravy:
Ladle the juices from the slow cooker into a 2-cup measuring cup; place in a small saucepan and heat to boil. For each cup of juice, mix 1/4 cup of cold water and 2 tbsp flour until smooth. Add to boiling juices, stirring constantly; cook 1 minute or until thickened.
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