I've been inspired to try this recipe after experiencing my sister in-law's delicious pot roast meal this evening (12/30/23) that was loved by all of us, including my nephew who usually only likes Chicken Soup!!
He even had "2nds".
I'm switching it up a bit by using an old, simple Crock-Pot recipe I dug up from years ago.
Do you want to enjoy pot roast but don't wanna work that hard for it?
Well, you've come to the right place. Check out this recipe...
This recipe is easy because the slow cooker is doing most of the work.
A Greek or an Italian salad is always a perfect complimentary dish to have with any soup.
This recipe makes about 10-12 servings!!
Ingredients
1 beef chuck pot roast (about 2 1/2 pounds)
1/2 cup beef broth (low sodium, optional)
1 medium onion, sliced
2 celery stalks, cut into 3/4 inch slices
2 large carrots, cut into 3/4 inch slices
3 unpeeled medium baking potatoes (about 2 lb), cut into quarters
1 large parsnip, cut into 3/4 inch slices
1 teaspoon dried rosemary
2 bay leaves
Add salt and pepper to your liking
The Plan
Start food prepping...
Slice the veggies.
Set the veggies aside in a bowl.
Measure out the seasonings and salt+pepper and set aside in a bowl.
Trim excess fat from the beef and discard.
Cut the beef into serving size pieces and sprinkle with salt and pepper.
Start cookin'...
Combine potatoes, carrots, celery, onion, parsnip, bay leaves, rosemary and thyme
in slow cooker. Place beef over veggies. Pour broth over beef. Cover slow cooker.
Cook in the slow cooker on low for 8 1/2 to 9 hours or until beef is fork-tender.
Final Touches...
Discard bay leaves before serving.
Enjoy!!
To make gravy (according to crock-pot recipe)...
Ladle cooking liquid into 2-cup measure.
Let stand 5 minutes.
Skim off fat and discard.
Measure remaining cooking liquid and heat to a boil in pan.
For each cup of cooking liquid, mix 2 tablespoons of flour with 1/4 cup cod water until smooth.
Stir four mixture into boiling cooking liquid, stirring constantly 1 minute or until thickened.