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August 31, 2011
Sunday Pot Roast
Hearty Meat Dishes
Prep time:
10 minutescooking time:
8 1/2 hours (in the slow cooker)“Sunday dinner just wouldnt be the same without a traditional pot roast.”
Ingredients
Serves 8
- 1 beef chuck pot roast (about 2 1/2 pounds)
- salt and black pepper
- 3 medium baking potatoes (about 1 pound), unpeeled
- 2 large carrots
- 1 large parsnip
- 2 large celery stalks
- 1 medium onion, stalks
- 1 medium onion, siced
- 2 bay leaves
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 cup 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 34-inch slices. Slice celery into 112- to 2-inch 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 812 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.
Variations(0)
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grandma's secret
grandma's secret
For gravy that would make Grandma proud, 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 14 cup of cold water and 2 tablespoons flour until smooth. Add to the boiling juices, stirring constantly; cook 1 minute or until thickened.
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