This recipe is important to us because we really like making it on Sundays.It's something my mom and me get into.I come home on Sundays from church and i smell the meat and mashed potatoes and everything.It's just something we do on Sundays.
1 beef chuck pot roast(2 pounds)
Salt and black pepper
3 medium baking potatoes(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
Cut off any excess fat. Cut the beef into serving sizes and season with black pepper and salt.
Scrub potatoes. Cut potatoes into pieces. Cut up the carrots and parsnip into slices. Slice celery into 1 1/2 inch pieces.
Place the potatoes, carrots, parsnips, celery, onion and bay leaves into a cooker. Sprinkle rosemary and thyme over vegtables.
Arrange beef over vegtables in slow cooker. Pour broth over beef.
Cover slow cooker and cook pot roast on LOW about 8 1/2 to 9 hours or until beef is fork-tender.
Remove beef to a serving plate and arrange vegtables around beef on a plate.