Slow Cooker Pot Roast

Time: 25 minutes prep - 8 hours cooking

Ingredients:

• 1 boneless beef chuck roast (3 pounds)
• 2 large russet potatoes, cut into 1-inch pieces
• 2 medium parsnips, cut into 1-inch pieces
• 2 large carrots, sliced thickly on the diagonal
• 2 large ribs celery, cut into 1-inch pieces
• 1 large onion, cut into chunks
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) beef broth
• 1 can (14-15 ounces) diced tomatoes

Directions:

1. Cut roast in half; place into a 5-qt. slow cooker. Top with potatoes, parsnips, carrots, celery, onion, and garlic.
2. In a medium bowl, combine thyme, rosemary, bay leaves, pepper, broth, and diced tomatoes; pour over vegetables.
3. Cover and cook on low for 8 hours or until meat and vegetables are tender. Remove bay leaves before eating

Verdict:
This was good pot roast. Allison loved the meat and carrots. She wasn't big on the parsnips, but Dave and I enjoyed the different flavor they added. Pretty decent recipe as far as crock pot things go.