| | Directions | | Trim excess fat from beef and discard. Cut beef into serving-size pieces; sprinkle with salt and pepper. Combine potatoes, carrots, celery, onion, parsnip, bay leaves, rosemary and thyme in crock pot. Place beef on top of veggies. Pour broth over beef. Cover; cook on LOW 8 1/2 to 9 hours or until beef is fork-tender. |
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| Ingredients | | - |  | 1 beef chuck pot roast (2 1/2 lbs) |
| - | | salt |
| - | | black pepper |
| - | | 3 unpeeled medium baking potatoes (1 lb cut into quarters |
| - | | 2 carrots, cut into 3/4 inch slices (large) |
| - | | 2 stalks celery, cut into 3/4 inch slices |
| - | | 1 onion, sliced (medium) |
| - | | 1 parsnip, cut into 3/4 inch slices (large) |
| - | | 2 bay leaves |
| - | | 1 teaspoon dried rosemary |
| - | | 1/2 teaspoon dried thyme |
| - | | 1/2 cup reduced-sodium beef broth |
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