Yankee Pot Roast and Veggies - Crock Pot

This recipe was found in a crock pot recipe book. I have never really made a good pot roast. I do have to admit, this is my first time cooking with parsnips and had to look them up on google while at the grocery store. Come back later for an update!

INGREDIENTS

2 1/2 pounds beef chuck pot roast

salt and pepper

3 unpeeled medium baking potatoes (about 1 pound) cut into quarters

2 large carrots, cut into 3/4 inch slices

2 stalks celery, cut into 3/4 inch slices

1 medium yellow onion, sliced

1 medium yellow onion, sliced

1 large parsnip, cut into 3/4 inch slices

2 bay leaves

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 cup 99% fat free, reduced sodiu beef broth

DIRECTIONS

1. Trim excess fat from beef and discard. Cut beef into serving sized pieces; sprinkle with salt and pepper.

2. Combine potatoes, carrots, celery, onion, parsnip, bay leaves, rosemary and theym in crock pot. Place beef over vegetables. Pour broth over beef. Cover' cook on LOW 8 1/2 - 9 hours, or until beef is tender.

3. Trasnfer beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves before serving.

Makes 12 servings.