Yankee Pot Roast and Veggies Recipe

  • 1 beef chuck pot roast (2 1/2 lbs)
  • salt
  • black pepper
  • 3 unpeeled medium baking potatoes (1 lb cut into quarters
  • 2 carrots, cut into 3/4 inch slices (large)
  • 2 stalks celery, cut into 3/4 inch slices
  • 1 onion, sliced (medium)
  • 1 parsnip, cut into 3/4 inch slices (large)
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 cup reduced-sodium beef broth
Trim excess fat from beef and discard. Cut beef into serving-size pieces; sprinkle with salt and pepper. Combine potatoes, carrots, celery, onion, parsnip, bay leaves, rosemary and thyme in crock pot. Place beef on top of veggies. Pour broth over beef. Cover; cook on LOW 8 1/2 to 9 hours or until beef is fork-tender.
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