POT ROAST WITH VEGETABLES

INGREDIENTS: METHOD:
  • 2 - 3 pound chuck pot roast
  • 4 small potatoes, quartered
  • 2 carrots, sliced 1 onion, chopped
  • 2 celery ribs, sliced
  • 2 parsnips, sliced
  • 1 tsp. dried rosemary
  • ½ tsp. dried thyme
  • ½ cup beef broth
  • Place vegetables in the bottom of a crock pot and sprinkle with rosemary and thyme.
  • Place roast on top of vegetables and sprinkle with salt and pepper.
  • Pour beef broth over all ingredients and cook on low for about 8 hours.