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.....


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Trim any excess fat from beef. Discard fat. Cut beef into serving-size pieces; season with salt and black pepper to taste.
2Scrub 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.
3Place potato, carrot, parsnip, celery, onion and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables.
4Arrange beef over vegetables in slow cooker. Pour broth over beef.
5Cover slow cooker and cook pot roast on LOW about 8 1/2 to 9 hours or until beef is fork-tender.
6Remove 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.
7GRAVY: 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