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Pot Roast and Vegetables

Pot Roast and Vegetables

Recipe created by SheKnows on Jan 8, 2009
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Prep: 15 min
Cook Time: 9 hr
Total: 9 hr 15 min
Serving: 8

This pot roast and vegetables will be all you need to make a complete meal. Serve it with garlic french bread.

Ingredients

3 pound beef chuck pot roast
4 potatoes unpeeled and cut into quarters
2 carrots, cut into 1 inch slices
2 ribs celery, cut into 1/2 inch slices
1 onion, sliced
2 bay leaves
1 tsp. dried rosemary leaves
1/4 tsp. dried thyme leaves
1/2 cup beef broth

Directions

Remove excess fat from meat.
Cut meat into serving pieces.
Season with salt and pepper.
Combine vegetables, bay leaves, rosemary and thyme in crock pot.
Place beef over vegetables in crock pot.
Pour broth over beef.
Cover and cook on low 8Â½ to 9 hours.
Remove beef to serving platter.
Arrange vegetables around beef.
Remove and discard bay leaves.

Filed Under:

Dinner Recipes, Meats

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