Sunday Slow-Cooker Pot Roast

Sunday dinner just wouldn’t be the same without a traditional pot roast. And this one’s so easy: Just ten minutes of prep in the morning, then put it in the slow cooker and forget about it until dinner time! The roast will be even more delicious if you take a few extra minutes to make Grandma's Gravy.

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, sliced
2 bay leaves
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 cup beef broth

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 1/2- to 2-inch pieces. Place potatoes, carrots, 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 8 1/2 to 9 hours, or until beef is fork-tender. Remove beef to large serving platter. Arrange vegetables around beef. Remove and discard bay leaves. Serve pot roast with juices from slow cooker or use juices to make Grandma’s Gravy.

Cooking Time: 8 1/2 hours (in the slow cooker)
Serves 8 to 10

Thanks Vernalisa