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Sunday Pot Roast
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Brief Description
Hearty meat dish of traditional pot roast
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Main Ingredient
Beef chuck pot roast
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Category: Beef
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 8 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
To make gravy, ladle juices from 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 C of cold water and 2 T flour until smooth. Add to the boiling juices, stirring constantly; cook 1 min. or until thickened.
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Posted By: mamakjking
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Posted On: Mar 27, 2013
Number of Servings:
Ingredients:
- 2 3/8 pounds - Beef chuck pot roast
- - Salt and black pepper
- 3 whole - Medium baking potatoes Unpeeled
- 2 whole - Large carrots
- 1 whole - Large parsnip
- 2 - Large celery stalks
- 1 - Medium onion Sliced
- 2 whole - Bay leaves
- 1 teaspoons - Dried rosemary
- 1/2 teaspoons - Dried thyme
- 1/2 cups - Beef broth
Directions:
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-in. slices. Slice celery into 1 1/2- to 2-in. 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.
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