My Mom's Sunday Pot Roast
- Ready In:
- 8hrs 10mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 2 large carrots
- 2 stalk celery
- 3 medium baking potatoes, unpeeled (about 1 pound)
- 1 large parsnip
- 1 medium onion, sliced
- 2 bay leaves
- salt, to taste
- black pepper, to taste
- 1133.98 g beef chuck roast (about)
- 4.92 ml dried rosemary
- 2.46 ml dried thyme
- 118.29 ml beef broth
directions
- Trim any excess fat from beef.
- Discard fat.
- Cut beef into serving-size pieces;season with salt and black pepper to taste.
- Scrub potatoes.
- Cut scrubbed potatoes into quarters.
- Cut carrots and parsnip diagonally into 3/4 inch slices.
- Slice celery into 1 and 1/2 to 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 in slow cooker.
- Pour broth over beef.
- Cover slow cooker and cook pot roast on low about 8 and 1/2 to 9 hours or until beef is fork-tender.
- Remove beef to large serving platter.
- Arrange vegetables around beef on the platter.
- Remove and discard bay leaves.
- Serve pot roast with juices from slow cooker or with gravy, if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Mary in LA.
United States
I was born in New York. Lived all over the US. But now I live in LA. I love to cook,
since the 8th grade when I won first prize,a metal and a Cooking Book.
I love steak, mashed potatoes, corn on the cob,
and strawberry cheesecake.