KitchenMagician's Recipe

BEEF - ROAST - STOVETOP - MIXED VEGETABLES

Category: Beef

Makes 6 servings.

2 1/2 lb. beef chuck roast
salt and pepper
3 baking potatoes, unpeeled
2 carrots
1 parsnip
2 stalks celery
1 onion
2 bay leaves
1 tsp. rosemary
1 tsp. thyme
1/2 c. beef broth

Trim any excess fat from beef. Discard fat.
Cut beef into serving-size pieces.
Season with salt and pepper to taste.
Scrub potatoes. Cut into quarters.
Cut carrots and parsnip diagonally into 3/4-inch slices.
Slice celery into 1 1/2-inch pieces.
Place potato, carrot, parsnip, celery, onion and bay leaves in slow cooker.
Sprinkle rosemary and thyme over vegetables.
Arrange beef over vegetables. Pour broth over beef.
Cover slow cooker and cook pot roast on LOW about 8 to 9 hours, or until beef is fork-tender.
Remove beef to a large platter.
Arrange vegetable around beef.
Remove and discard bay leaves.
Serve pot roast with juices from cooker, or make juices into gravy if desired.