sunday pot roast
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.....
prep time
10 Min
cook time
8 Hr 30 Min
method
---
yield
8 to 10
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 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 cup beef broth
How To Make sunday pot roast
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Step 1Trim any excess fat from beef. Discard fat. Cut beef into serving-size pieces; season with salt and black pepper to taste.
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Step 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.
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Step 3Place potato, carrot, parsnip, celery, onion and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables.
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Step 4Arrange beef over vegetables in slow cooker. Pour broth over beef.
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Step 5Cover slow cooker and cook pot roast on LOW about 8 1/2 to 9 hours or until beef is fork-tender.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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