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Categories:Viewed: 28 - Published at: 4 years ago
Ingredients
- 1 beef chuck pot roast (approximately 2 1/2 lb.)
- 3 medium sized baking potatoes (about 1 lb.; unpeeled), cut into quarters
- 2 large carrots, cut into 3/4-inch slices
- 1 sliced medium onion
- 2 bay leaves
- 1 tsp. dried rosemary leaves
- 1/2 tsp. dried thyme leaves
- 1/2 c. reduced-sodium beef broth
Method
- Trim off excess fat from roast; sprinkle with salt and pepper and place in crock-pot. Add the vegetables, bay leaves, rosemary and thyme to slow cooker. Add the broth. Cover and cook on low 8 1/2 to 9 hours or until beef is tender. Remove beef to serving platter. Arrange vegetables around it. Remember to discard the 2 bay leaves.
