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Yankee Pot Roast and Veggies Recipe
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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
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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