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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Sunday Pot Roast Recipe

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This recipe for Sunday Pot Roast is from Donna Bobst 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 beef chuck pot roast ( about 2 1/2 pounds)
salt
pepper
3 medium potatoes (about 1 pound)
2 large carrots
1 large parsnip
2 large celery stalks
1 medium onion, sliced
2 bay leaves
1 t rosemary
1/2 t thyme
1/2 c beef broth
Directions:
Directions:
Trim fat off beef. Cut into serving size pieces. Season with salt and pepper. Cut potatoes into quarters. Cut carrots and parsnips diagonally into 3/4 inch slices. Slice celery into 1 1/2 to 2 inch pieces. Place vegetables and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables. Arrange beef on top. Pour broth over beef. Cover and cook on LOW for 81/2 to 9 hours. Serve with gravy.

 

 

 

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