Sunday Pot Roast

Brenda Smith

By
@brenda60

I got these cards in the mail from grandma's kitchen. This really looked so good, i had been looking for some new recipes so i tried it. It was a big hit here. I hope you will enjoy.....


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Rating:

Comments:

Serves:

8 to 10

Prep:

10 Min

Cook:

8 Hr 30 Min

Ingredients

1
beef chuck pot roast (about 21/2 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 c
beef broth

Directions Step-By-Step

1
Trim any excess fat from beef. Discard fat. Cut beef into serving-size pieces; season with salt and black pepper to taste.
2
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.
3
Place potato, carrot, parsnip, celery, onion and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables.
4
Arrange beef over vegetables in slow cooker. Pour broth over beef.
5
Cover slow cooker and cook pot roast on LOW about 8 1/2 to 9 hours or until beef is fork-tender.
6
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.
7
GRAVY: Ladle the juices from the slow cooker into a 2-cup measuring cup; place in a small saucepan and heat to a boil. For each cup of juice , mix 1/4 cup of cold water and 2 tblsp flour until smooth. Add to the boiling juices, stirring constantly; cook 1 minute or until thickened.

About this Recipe

Course/Dish: Beef, Roasts