Traditional Pot Roast

Ingredients:

1 beef chuck pot roast (about 2 1/2 pounds)

salt and crushed black pepper, to taste

3 medium baking potatoes (about 1 pound), unpeeled

2 large carrots

1 large parsnip

2 large celery stalks

1 medium onion, sliced

2 bay leaves

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 cup beef broth

Directions:

Trim any excess fat from the roast. Discard fat. Cut beef into serving-size pieces; season with salt and black pepper to taste.

Scrub potatoes. Cut potatoes into quarters. Cut carrots and parsnip diagonally into 3/4" slices. Slice celery into 1 1/2" 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 heat about 8 1/2 to 9 hours or until beef is fork-tender.

Remove beef to large serving platter. Arrange vegetables around beef on platter. Remove and discard bay leaves. Serve pot roast with prepared Pot-Roast Gravy or Mushroom Sauce.